1 pound squid, tubes and tentacles. Tubes should be about three inches in length and you will want 10 of these.
1/2 pound squid tubes or tentacles. These extra will be used for stuffing.
1/4 cup extra virgin olive oil
3/4 pound jamon serrano, minced
1 onion, finely chopped
10 cloves garlic cloves, finely chopped
1 tbs flour for dredging the stuffed squid
1/2 cup Alabariño wine
3 tomatoes, grated (roma)
2 tbsp bread crumbs (approximately)
1/2 cup chicken stock or canned chicken broth
2 squid ink packets
Heat olive oil in heavy skillet. Add the tentacles, and "extra" squid rings and a dash of salt. Toss around the pan over a medium-high heat for a minute or two.
Remove and mince the fried squid.
Add 1/2 the garlic cloves, 1/2 the minced onion and the minced jamon to the pan cook until ingredients just start to color.
Grate 1/2 of 1 tomato , add to pan and cook until the tomatoes break down and the mixture thickens.
Remove from the heat, stir in parsley , minced squid and enough of the bread crumbs so that the mixture is like a soft paste. Taste and adjust for seasoning.
When mixture is cool enough to handle , turn the squid tubes inside out, fill and secure with toothpicks. (inverting the squid makes them naturally close when heated).
Heat the remaining oil in the same skillet, roll the stuffed squid in flour and cook briefly over high heat, turning to cook on all sides. Remove the squid from the pan and set aside.
Heat olive oil and add the remaining onion and garlic cloves and when they begin to color, deglaze with the rest of the wine. Reduce by half, then add the remaining tomatoes , cook, stirring often, for about 20 minutes, or until has the consistency of marmalade or sofrito.
Mix the squid ink into the stock and stir into the tomato mixture. Remove the toothpicks, add the squid to the sauce. Cook , covered, over low heat for a further 30 minutes, then remove cover and cook until the sauce thickens to the desired consistency and squid tubes can be easily penetrated by a sharp point.
