Stuffed Squid

Ingredients

• squid
• squid tentacles and other parts
• onion
• jamón (cured ham)
• olive oil
• onion
• caldo (broth)
• squid ink

Instructions

1. Clean the squid well and prepare as described in the previous recipe. Finely chop the tentacles and other parts, then combine with chopped onion and jamón (cured ham). Fill each squid body with this mixture, being careful not to overstuff. Pierce the top opening with a toothpick or similar to secure the opening and prevent the filling from escaping during cooking.
2. Fry the stuffed squid in olive oil until lightly golden. Transfer to a cooking pot and add a little more caramelized onion and enough caldo (broth) to cook them through. Simmer until tender. You may add a tomato sauce if desired, though for calamares the best sauce is their own ink.