Stuffed Squid

Ingredients

• Choose medium-sized squid
• 1-2 chopped tomatoes
• a minced onion
• a chopped garlic clove
• a teaspoon of minced parsley
• a beaten egg
• a tablespoon of oil
• a tablespoon of flour
• 1}4 cups water
• a bay leaf

Method

1. 1

   Clean the squid and dry them.

2. 2

   Mince the tentacles and fry with onion, tomatoes, garlic, seasonings, and herbs.

3. 3

   Add soaked bread, parsley, and egg, mix well, and stuff the squid.

4. 4

   Heat oil in a pan, cook squid, and prepare sauce by frying onion and garlic, adding flour, water, lemon juice, bay leaf, and seasonings.

5. 5

   Pour sauce over squid and simmer until done.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 21. The excerpt below is the record exactly as published.

Choose medium-sized squid and have the dealer clean them of their center cartilage, and the ink sack, out of which Spaniards make a black sauce that can be appreciated only after a little education. (They call this dish "squid cooked in its own ink.") Wash them thoroughly, cut off tentacles and keep them separate while you lay the bodies out to dry on a cloth. Then finely mince the tentacles; gently fry a minced onion in oil, add the minced tentacles and 1-2 chopped tomatoes, a chopped garlic clove, sea- sonings, and herbs. Stir and simmer. Add suflicient bread, which has been soaked in milk and squeezed dry, a teaspoon of minced parsley, and a beaten egg. Mix well and stuff the squid pockets ^ full, closing the open ends and tying each with thread. Heat a tablespoon of oil in a pan, or better, an earthen casserole, lay in squid side by side, and gently cook while you make a sauce by frying a second minced onion and garlic clove, then adding a tablespoon of flour, i}4 cups water, juice of a lemon, a bay leaf

Cook this with the app: pantry check, scaling, and the assistant.