8-12

small

squid, about 1 lb

1/3

cup

olive oil

1/4

lb

jamon Serrano (or other good cured ham) minced

1

large

onion, minced

4

cloves

garlic, bruised

1/2

cup

albarino, or other dry white wine

4

medium tomatoes, peeled, seeded and chopped

2

Tbs

(approx.) breadcrumbs

1/2

cup

fish or shellfish stock (or water or chicken stock)

1

small envelope squid ink or the reserved ink sacs from the cleaned squid

Salt

1

Clean the quid and set aside the body tubes. Coarsely chop the tentacles.

2

Heat 3 Tbsp. of oil in a heavy skillet. And the tentacles and a dash of salt. Toss around the pan over medium high heat for a minute or two. Add 2 cloves of garlic, the minced ham and 1/2 of the minced onion and cook until the ingredients just start to color. Pour on 1/4 cup of the wine to deglaze the pan and reduce the liquid by about half. Remove the garlic cloves. Add 1/2 of the tomatoes and cook until the tomatoes break down and the mixture is the consistency of a thin white sauce. Remove from the heat, stir in enough of the bread crumbs so that the mixture is like a soft paste. Taste and adjust for seasoning.

3

When cool enough to handle, fill the squid tubes with the tentacle mixture and secure with toothpicks. Heat the remaining oil in the same skillet, add the stuffed squid and cook briefly over high heat, turning to cook all sides. Remove the squid form the pan and set aside.

4

Add the remaining onion and garlic cloves, and when they begin to color, deglaze with the rest of the wine. Reduce by half, then add the tomatoes and cook, stirring often, for about 20 minutes, or until thickened and pasty.

5

Mix the squid ink into the stock and stir into the tomato mixture. Simmer for 15 minutes. Strain the sauce and return to the pan. Cook over low heat a further 10 minutes, then remove the toothpicks from the squid, add the squid to the sauce and cook until the sauce thickens to the desired consistency.

Serving size: 1/4 of a recipe (13.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.