stuffed baby squid in its ink
Sunday, December 6, 2009
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Ingredients: 20 baby squid or squid, 3 onions, 200 gr shrimp, 3 boiled eggs, 4 cloves of garlic, 3 tomatoes, 1 green pepper , 3 envelopes of squid ink, olive oil, salt and chopped parsley.
Preparation : Clean the squid, separating the fins and tentacles, chop and reserve.
For the filling, sauté onion in a skillet and 2 cloves of garlic. Add the sting from the tentacles and fins, then the shrimp and parsley. Sauté the set and add chopped boiled eggs. Let stand.
For the filling, sauté onion in a skillet and 2 cloves of garlic. Add the sting from the tentacles and fins, then the shrimp and parsley. Sauté the set and add chopped boiled eggs. Let stand.
In a saucepan over low heat sauté in a little oil, the remaining onions, the other two cloves of garlic and chopped green pepper and tomatoes cut up in gajitos . Sauté the set and add the squid ink dissolved in a glass of water. Cook over low heat for 15 minutes. After the sauce crushed with potato masher and set aside.
Fill the squid with the preparation and close it with a toothpick. Incorporate into the sauce and cook for 40 minutes, correcting the salt.
The art of cooking 
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