Chipirones en su tinta (Stuffed Baby Squid in its own ink)

Recipe by canarygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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