Kat's Squid
2 lb Small fresh whole
Squid with ink sacs
1 x Onion, finely chopped
1 cl Garlic, finely chopped
Olive oil for frying
Italian (flat) parsley,
Chopped
Bread crumbs
Sauce:
1 x Onion, finely chopped
1 cl Garlic, finely chopped
Crust of bread
2 tbl Fish broth
Ink from the sacs
8 tsp Tomato puree
Method :
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.
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