Name: Carlos’s Stuffed Squid (Calamares rellenos de Carlos)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 50 ml water; sea salt and black pepper; 8 medium squid, no larger than hand size; 10 tablespoons olive oil; 1 large Spanish onion, finely diced; 2 bay leaves, preferably fresh; 2 garlic cloves, finely chopped; 200 ml fino sherry; 1 large bunch fresh flat-leaf parsley, roughly chopped; 2 hard-boiled eggs, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

By the very nature of its body, squid is an ideal thing to stuff, and for this reason many recipes for stuffed squid have evolved. This is the one we prefer, given to us by a Spanish friend and chef, Carlos.

Ingredients

8 medium squid, no larger than hand size
10 tablespoons olive oil
1 large Spanish onion

Method

To clean the squid, first pull the head away from the body and with your fingers empty out the body cavity (gut, any ink sac and transparent cuttlebone) and discard. Gently pull the wings free from the sides, being careful not to puncture the body, and remove any pinkish membrane. Rinse clean under running water and drain. Keep the tentacles intact by cutting just above where the tentacles join

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Ingredients

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