Name: Calamares Rellenos
Yield: Serves four
Cuisine: Spanish
Ingredients: 75 g/3 oz/scant ½ cup long grain rice; 30 ml/2 tbsp chopped fresh parsley; 30 ml/2 tbsp raisins, chopped; 2 squid, about 275g/10 oz each; 250 ml/8 fl oz/1 cup white wine; 30 ml/2 tbsp olive oil; 1 onion, finely chopped; salt and cayenne pepper; 30 ml/2 tbsp finely chopped fresh parsley; 1 small onion, finely chopped; salt, paprika and black pepper; 50 g/2 oz Serrano ham or gammon steak, diced small; 1 bay leaf; 200 g/7 oz can tomatoes; ½ small (US medium) egg, beaten; 2 garlic cloves, finely chopped; 60 ml/4 tbsp olive oil; plain (all-purpose) flour, for dusting

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Squid are often just stuffed with their own tentacles but, in this recipe, ham and raisins, which contrast wonderfully with the subtle flavour of the squid, are also included. The stuffed squid are cooked in a richly flavoured tomato sauce and make a perfect appetizer. To serve as a main course, simply accompany with plain boiled rice.

Ingredients

2 squid, about 275g/10 oz each
60 ml/

Method

Make the tomato sauce. Heat the oil in a flameproof casserole large enough to hold the squid. Cook the onion and garlic over a gentle heat. Add the tomatoes and cook for 10–15 minutes. Season with salt and cayenne pepper.
To prepare the squid, use the tentacles to pull out the body. Cut off the tentacles, discarding the eyes and everything below. Flex the bodie