Chipirones En Su Tinta Stuffed Baby Squid In Its Own Ink Food

BABY SQUID IN INK SAUCE

Steps:

• Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come into contact with. Wash the body under cold running water. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. Pull with your hands the side fins from each squid and finely chop them together with the tentacles. Stuff this mix into each squid and close the top with a wooden toothpick. Set aside.
• To make the ink sauce, use a medium size saucepan and heat 4 tablespoons of olive oil. Add the sliced red onions and green pepper and cook on a gentle heat for 30 minutes until they are very soft. Add the chopped tomatoes and cook for a further 10 minutes on a low heat. Add the txakoli wine and reduce the liquid by half. Add the squid ink and cook for 2 minutes. Add the fish stock, season the sauce with sea salt and cook for a further 20 minutes on a low heat. Check the seasoning of the sauce and place in a food processor or blender. Blend until fully combined, the sauce should have the consistency of a tomato sauce. If you need to thin it down slightly add some more fish stock. Pour the sauce into a medium size pan and keep hot.
• To cook the squid, you need to do this in 4 batches. Heat 1 tablespoon of oil per batch until smoking hot. Fry the squid very quickly in the hot oil, for about 2 minutes each side, season with salt and pour in one quarter of the brandy to deglaze the pan, spoon the squid into the hot squid ink sauce. Repeat this process with the rest of the squid.
• Once all the squid is in the sauce, cover with a lid and cook on a low heat for 30 minutes or until the squid is tender. Serve with some bomba or short grain rice, fried in olive oil and garlic and cooked for 17 minutes in fish stock. Sprinkle with freshly chopped flat-leaf parsley.

CHIPIRONES EN SU TINTA (STUFFED BABY SQUID IN ITS OWN INK)

Steps:

• First, prepare filling.
• Chop tentacles, wings, and shrimp.
• Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
• Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat.
• Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
• Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
• About 20 minutes or so.
• Now prepare the sauce.
• Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat.
• Sauteé the remaining onion, garlic, red and green peppers until soft.
• Add chopped parsley and remaining tomato sauce.
• Cook about 5-10 minutes until flavors meld a little.
• While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
• Add diluted ink to sauce, and allow to cook 10 more minutes.
• Pureé sauce and reserve.
• Now prepare the squid.
• Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
• Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
• Drain on paper towels.
• Serve stuffed squid over white rice and with sauce poured over.
• Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.