CHIPIRONES EN SU TINTA (STUFFED BABY SQUID IN ITS OWN INK)

Steps:

• First, prepare filling.
• Chop tentacles, wings, and shrimp.
• Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
• Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat.
• Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
• Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
• About 20 minutes or so.
• Now prepare the sauce.
• Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat.
• Sauteé the remaining onion, garlic, red and green peppers until soft.
• Add chopped parsley and remaining tomato sauce.
• Cook about 5-10 minutes until flavors meld a little.
• While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
• Add diluted ink to sauce, and allow to cook 10 more minutes.
• Pureé sauce and reserve.
• Now prepare the squid.
• Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
• Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
• Drain on paper towels.
• Serve stuffed squid over white rice and with sauce poured over.
• Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.