SQUID

It is hard to understand why scientists call the calamar “common” since Loligoa vulgaris (the common squid) is the culinary king of the cephalopods. For a long time in Europe its exquisite taste was experienced only on the coasts of the Mediterranean, although it is found in all stretches of water from Norway to the Canary Islands. Squid is normally 12 to 20 inches (30 to 50 centimetres) in length, and has a long body with two side fins, eight arms, and two long feelers. In order to catch squid, fish traps are used.

The smallest variant is served in Spain with the Basque name txypirón, very often en su tinta (in its own ink). The best known are the breaded, fried rings calamares a Ia romana, which are not known under this name in Rome (although caIamaretti fritti are very popular there too). In Spain they are available as a tapa in almost every bar. The calamares are usually frozen and prepared with a thick layer of breadcrumbs. This, though, does not always indicate poor-quality squid, despite its tendency to share the sharp tang of fast food.

With its pouch-like shape, the calamar is particularly suitable for stuffing. Spaniards from the north and south like to put the tentacles inside, cut up and mixed with air-dried ham. (The Greeks and Turks prefer to use rice.) In Menorca the stuffing is prepared with milk, while in Tossa on the Costa Brava an apple is used. A meat stuffing is very popular in the northeast.

CALAMARES RELLENOS
Stuffed squid

4 medium-size fresh squid
3 cloves of garlic, finely diced
1 onion, finely chopped
2 tbsp finely chopped parsley
4 1/2 oz/125 g smoked ham, finely diced
2 tbsp breadcrumbs
1 egg
Salt and pepper
I tsp mild paprika
Flour for coating
4 tbsp olive oil
2 ripe tomatoes, skinned and diced
juice of 1 lemon
1/2 cup/125 ml white wine

Clean the squid thoroughly, then cut the tentacles into small pieces. Mix the tentacles with 2 cloves of garlic, half the onion and parsley, the ham, breadcrumbs, and egg. Season the mixture with salt, pepper, and some paprika, and stuff into the squid bodies. Then close the openings by using wooden picks to pierce the flesh. Toss the stuffed squid in Hour.

Heat the oil in a deep pan and brown the squid on all sides. Remove from the pan; then sweat the remaining garlic and onion in the oil until translucent. Stir in the diced tomato and the remaining parsley. Season with the remaining paprika and the lemon juice. Return the squid to the pan, pour in the wine, and bring to a boil. Simmer, covered, on a low heat for about 1 hour. Season with salt and pepper before serving.

Variation: Squid can also be stuffed with various other foods such as ground meat, monkfish, seafood, or ham and mushrooms.

SEPIA CON CEBOLLA
Squid with onion

Generous 1 lb/ 500 g medium-size squid ready to use
3/4 cup/200 ml olive oil
Generous 1 1/2 lbs/750 g onions, thinly sliced
2 bay leaves, crushed
Salt and pepper
2 cloves of garlic, finely diced
juice 1/2 lemon
1 tbsp finely chopped parsley
Wedges of lemon to garnish

Wash the squid, pat dry thoroughly, and cut into bite-size pieces. Heat the olive oil in a flameproof casserole and brown the squid. Add the onions and fry briefly Season with the bay leaves, salt, and pepper; then stir in the finely diced garlic. Cover and cook slowly on a low heat for a good hour, stirring occasionally. Finally, season with salt, pepper, and lemon juice before serving. Put into a warmed dish, sprinkle with parsley, and then garnish with the wedges of lemon.

CALAMARES A LA ROMANA
Squid in batter

4 medium sized fresh squid ready to use
4 cloves of garlic, finely diced
Salt
4 tbsp flour
3 eggs, beaten
Oil for frying
Lemon slices for garnishing

Cut the body pouch of the squid into rings about 1/2 inch/1 cm thick. Mix with the garlic and some salt and marinate for one hour. Toss the squid rings in the Hour, then in the beaten egg, and fry in the hot oil in batches. Drain and serve immediately garnished with lemon slices.
Fish & Seafood with Bill & Sheila
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