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Title: Calamares Rellenos (Stuffed Squid)
Categories: Ethnic Vegetable
Yield: 4 Servings
| 12 | sm | Squid |
| 1/2 | lb | Ham, minced |
| 6 | Stuffed olives, chopped | |
| 2 | Tomatoes, peeled and chopped | |
| 1 | tb | Fresh parsley, chopped |
| 1 | Salt to taste | |
| 3 | tb | Oil |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | Flour for dusting | |
| 1 | Oil for frying |
Clean and wash squid, discarding ink sacks, heads and insides, and peel off skins. Remove tentacles and chop fine. Mix chopped tentacles, ham, olives, tomatoes, and parsley. Add salt to taste. Stuff squid with the mixture and close openings with toothpicks. Heat oil in a skillet and saute onion and garlic till onion is soft. Dust squid with flour and fry with onion and garlic for about 30 minutes or until golden on all sides.
VARIATION: If you want a sauce with your squid, remove the squid to a warming oven. Then add to the skillet 1/2 cup dry white wine and 2 peeled and finely chopped tomatoes. Continue cooking until the liquid is reduced and you have a smooth sauce. Spoon sauce over the stuffed squid.
From "Tapas, Wines & Good Times" by Don and Marge Foster Submitted By MARY RIEMERMAN On 02-10-95 (0656)
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