Calamares Rellenos con Jamón

Squid with a Ham Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 4 squid of about ¼ kg (9 oz) each
  • 100


Clean the squid, throwing away the intestines and the ink sacs since the ink is not needed in this recipe. Remove and chop the tentacles very finely together with the ham and 2 tomatoes. Add salt and pepper, and a little chopped parsley. The mixture should be quite thick. Stuff the squid with it, but not quite full, and fasten each with a toothpick.

Cook the chopped onion gently in oil