Recipe for Calamares En Su Tinta Ii (Squid In Their Own Ink)


2 1/2 lb small squid, clean, skin, reserve i; nk sacs
1/4 cup olive oil
2 onions, chopped
2 tomatoes, peel, seed, chop
2 garlic cloves, chop fine
1 tablespoon fresh parsley, chopped
2 tablespoon fresh bread crumbs
1/4 cup brandy
1 water
1 salt/pepper


After cleaning squid remove tentacles and push into the body of each squid. Heat the oil in a large skillet and gently cook the onions and tomatoes. When the onions begin to soften add the squid and cook until the body becomes opaque, about 15 minutes. Remove the squid and put them into a shallow fireproof earthenware dish. Make a sauce in the skillet by adding the garlic, parsley, bread crumbs, brandy, a few tablespoons of water, and salt/pepper. Cook for a few minutes and add the ink from the sacs. Pour this sauce over the squid. Cover and cook gently either on top of the stove or in a preheated oven (325 Deg. F) for one hour or until the squid are tender. Serve in the same dish with triangles of fried bread and boiled white rice.

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