Chiparones Rellenos En Su Tinta - Stuffed Squid In Its Ink

Course : Italian
Serves: 4
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2 pounds fresh whole squid - -- (abt 12 to 15 pieces)
8 tablespoons extra-virgin olive oil -- divided
2 medium spanish onions -- finely chopped
6 cloves garlic -- sliced thinly
1/4 cup finely-chopped Italian parsley
1/2 cup fresh bread crumbs
1 slice baguette - -- (1 inch thick)
8 ounces dry white wine
1/2 cup basic tomato sauce see note
2 teaspoons squid ink

Preparation / Directions:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12-inch sauté pan with 4 tablespoons of the oil, half of the onions and 4 of the sliced garlic cloves and cook 10 to 12 minutes, or until onions are soft and golden brown. Remove and place in a mixing bowl and add parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mixture. Secure closed with a toothpick. In another 12-inch sauté pan, heat remaining oil with remaining onion and garlic over medium heat and cook until softened, about 8 to 10 minutes. Add bread slice, white wine, Basic Tomato Sauce and squid ink and bring to a boil. Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 minutes until cooked. Serve with grilled bread. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A27)

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