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Name: Chiparones Rellenos En Su Tinta Stuffed Squid in Its Ink
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Cloves garlic; sliced; 1/2 c Basic tomato sauce; 1 bn Italian parsley; finely; 8 oz Dry white wine; 1 sl Baguette; 2 lb Fresh whole squid; 2 Spanish Onion; One Of Them,; 4 tb Extra virgin olive oil; plus; 1/2 c Fresh bread crumbs; 2 ts Squid ink

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INGREDIENTS

4 Cloves garlic; sliced
1/2 c Basic tomato sauce
1 bn Italian parsley; finely
8 oz Dry white wine
1 sl Baguette
2 lb Fresh whole squid
2 Spanish Onion; One Of Them,
4 tb Extra virgin olive oil; plus
1/2 c Fresh bread crumbs
2 ts Squid ink

Servings

INSTRUCTIONS

Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12inch saute pan with oil, onions and garlic 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 12inch saute 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, 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. Yield: 4 servings as a main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

NOTES

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Chiparones Rellenos En Su Tinta Stuffed Squid in Its Ink

4 Cloves garlic; sliced
1/2 c Basic tomato sauce
1 bn Italian parsley; finely
8 oz Dry white wine
1 sl Baguette
2 lb Fresh whole squid
2 Spanish Onion; One Of Them,
4 tb Extra virgin olive oil; plus
1/2 c Fresh bread crumbs
2 ts Squid ink

Remove tentacles from body pieces of calamari and set aside. Clean and  rinse bodies and set aside. Finely chop tentacles and place in a 12inch  saute pan with oil, onions and garlic 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 12inch saute 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, 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.    Yield: 4 servings as a main course    NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.    Recipe by: MEDITERRANEAN MARIO #ME1A27    Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 4 Servings

Calories: 532
Calories from Fat: 34 (6%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 1193mg		41 %
Potassium 359.7mg		9 %
Total Carbohydrate 94.8g		28 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 90.1g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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