Title: Stuffed Squid
Categories: Seafood Main
Yield: 1 Batch

		Instructions only -
		Amounts vary.

Clean the squids, removing quills and ink sac. Marinate hoods and tentacles lightly for several hours.

Chop all tentacles into pieces about 1/4-inch long and mix these with the same quantity chopped ham and the same again of breadcrumbs. Season with salt and pepper, add chopped parsley and bind the mixture with one or two eggs according to the number of calamares to be filled. Stuff the body of the fish with the mixture quite lightly, sew them up, roll them in flour, and lightly brown them.

Chop an onion and fry it in a casserole in oil, with or without chopped garlic. Add a glass of white wine and a little white fish stock, put the stuffed calamares in this, and cook in a moderate oven for 3/4 hour at most.

Some bold adventurers disdain to throw away the ink and mix it in the forcemeat before stuffing the body of the squid. This adds little to the taste and makes a black mess of the forcemeat.

Rice may be used instead of breadcrumbs and a little tomato sauce can be added to the braising liquid.

shared by Michael Loo from "Exotic Food" by Rupert Croft-Cooke.

The marinade: Salt water with a little white wine or white wine vinegar, lemon juice, dill or tarragon.

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