Name: Stuffed Squid (Calamares Rellenos)
Yield: 8 servings as an appetizer
Cuisine: Mexican
Ingredients: 2 tablespoons plain bread crumbs; 1½ teaspoons flour; 1 large ripe, red tomato, roasted, peeled, seeded, and finely chopped (about 1 cup); 1 medium-size onion, finely chopped (about 1 cup); 2 garlic cloves, finely chopped; 1 teaspoon dried Mexican oregano; 1 canned chile chipotle en adobo, finely chopped; 1 sprig fresh parsley, leaves only, finely chopped; 1 pound fresh squid with ink sacs (about 8 medium-size squid) or 8 pre-cleaned medium-size squid; ¼ pound jamón serrano (Spanish mountain ham) or prosciutto, finely chopped; ¼ cup olive oil; ½ cup water; Salt, optional; Freshly ground black pepper to taste

Preparation info

8
servings as an appetizer

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Ingredients

1 pound fresh squid with ink sacs (about 8 medium-size squid) or 8 pre-cleaned medium-size

Method

Clean the squid, removing the intestines, transparent quill, and thin outer skin but being careful to leave the bodies intact. Carefully cut out the ink sacs; squeeze out the ink into a small bowl and reserve. Cut off the tentacles and chop them fine. Reserve the squid bodies.

Heat 2 tablespoons of the olive oil in a medium-size skillet or sauté pan over high heat until very hot but not

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