INGREDIENTS

INSTRUCTIONS

These squid are also called Tripiroiak and Jibiones in various parts of the
Basque Country. In the rest of Spain, they are referred to as calamares.
Take apart and clean the fresh squid, taking care to remove the ink sacs
without breaking them. Set the ink sacs aside. Cut the tentacles into one
inch chunks.
Fry one onion and one garlic clove in olive oil. When the onion begins to
take on color, add the chunks of squid tentacles and cook slowly while
stirring in the oil. Add the chopped parsley and bread crumbs and stir
until well thickened.
Stuff the squid tails with this mixture, being careful not to overfill.
Seal the openings with a toothpick. Fry the stuffed tails in a small amount
of olive oil, turning gently, until golden in color. Meanwhile make the ink
sauce.
Ink Sauce:
Brown the other onion and garlic clove in olive oil, and add a crust of
bread. Place the fish broth in a small bowl. Place the reserved ink sacs in
a fine sieve our the bowl and puncture carefully. Blend the ink and broth.
Add this liquid to the onion and garlic and cook slowly. Add the tomato
puree and continue to simmer for a short time. Run the mixture through a
blender.
Place the sauce in a large skillet, add the fried, stuffed squid and simmer
for 15 minutes. Makes three to four servings. Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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