Calamares al Estilo del Cantábrico

Name: Calamares al Estilo del Cantábrico (Squid, stuffed and cooked with their own ink)
Yield: Serves Six
Cuisine: Spain
Ingredients: white wine, a little (what the Spaniards call a chorro, i.e. a quick short pour from the bottle); salt; a sprig of parsley, chopped; paprika, ½ tsp; medium, ripe tomatoes, 4, peeled and chopped; a little grated nutmeg; flour, 2 tbs; a small onion, chopped; soft breadcrumbs, 1 tbs, soaked in water with ½ tsp vinegar; soft breadcrumbs, 1 tbs, soaked in water with ½ tsp vinegar; a bay leaf; a little cayenne pepper; soft breadcrumbs, 1 tbs, soaked in water with ½ tsp vinegar; slices of French bread fried in; a large onion, finely chopped; olive oil; squid, 1½ kg (3 lb); garlic, 4 cloves, chopped; garlic, 4 cloves, chopped; raw, dried ham, 100 g (3½ oz); raw, dried ham, 100 g (3½ oz)

Squid, stuffed and cooked with their own ink

Preparation info

Serves
Six

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This dish is popular throughout the north, but especially in Asturias (less so in Galicia, where the preferred cephalopod is the octopus).

Ingredients

squid, 1½ kg (3 lb)
olive oil
a large onion, finely chopped

Europe
Spain
Asturias
Main course
Mediterranean
Spicy

Method

Clean the squid, reserving the ink sacs. Cut the fins and tentacles from the bodies and chop them up finely.

Put a little oil in a frying pan and fry the chopped onion gently in this. Once the onion is soft, add the chopped ham, one of the chopped cloves of garlic and the parsley. Stir all this over a very low heat. Next, put in the chopped fins and tentacles, most of the paprika and th