Stuffed Squid

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

Calamares Rellenos

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

Americas
Mexico
Starter

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