1 1/4 kg. fresh whole squid with ink sacs
1 large onion, chopped fine
1/4 c. parsley, chopped
1 tsp. chopped garlic
1/2 c. olive oil
2 Tbsp. flour
1 c. cold water
1 tsp. salt
Clean and prepare the squid:
1. Grasp the head and tail sections firmly in your
hands and pull the fine and outer part of the tail away from
the head and tentacles.
2. Carefully lift the silvery gray ink sac from the
inner section of the tail and set aside in a fine sieve.
3. Using a sharp knife, cut the tentacles free, just
beyond the eyes of the squid. Discard the innards and eye
section. With your fingers, pop out the small round cartilage
from the core of the tentacle base. Pull out the transparent
pen-shaped tail skeleton from the inside of the tail cone and
4. Pull the fins away from the cone-shaped tail and set
5. Under cold running water, peel the red, lacy outer
membrane away from the fins and cone with your fingers, and
remove as much of the membrane as possible from the tentacles.
Gently invert the cone and then wash it thoroughly.
Pat the tail cone, fins and tentacles completely dry
with paper towels. Chop the tentacles and fins into fine
pieces. Stuff the cone with the garlic, parsley, onions (about
half of the onion) and chopped fins and tentacles. Sew the
Heat the olive oil over high heat until a light haze
forms. Add the squid and cook briskly for 5 or 6 minutes,
turning the squid constantly. Add the remaining onion. When
the onion begins to turn brown, reduce the heat; cover and
simmer for 20 minutes.
While the squid is simmering, mash the ink sacs in the
sieve with the back of a spoon to press out as much as of the
ink as possible. Pour the water over the ink sacs and mash
again to force out any remaining ink. The water should become
dark and opaque.
Beat the flour into the ink-water and beat until smooth.
When the squid has simmered 20 minutes, pour the ink-water over
it, stirring constantly. Bring it to a boil over high heat.
As soon as a boil is reached, reduce the heat to its lowest
point; cover and simmer for 5 minutes. Remove the pan from the
heat and without removing the cover, let the squid rest for
about 5 minutes. Taste for seasoning and serve from a clay
pan. Hot rice may accompany the squid.
1/8 tsp. ground nutmeg
1/4 tsp. black pepper
Add before simmering for the 20 minutes.