Chipirones En Su Tinta Stuffed Baby Squid In Its Own Ink

Don't be put off by the color of the ink! This is one of the best dishes i tried while in spain, and is well worth the time it takes to prepare. My friend had to convince me to try this one, but once i did, i realized it is one of the finest foods on the face of the earth!! Try it and see for yourself!

Steps

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 saute pan over medium to medium-high heat.

Saute 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 saute pan over medium-high heat.

Saute 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.

Pure sauce and reserve.

Now prepare the squid.

Stuf.

Ingredients

squid, shrimp, onions, garlic, red pepper, green pepper, tomato sauce, squid ink, olive oil, parsley, white wine, breadcrumbs, flour, salt