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Chipirones en su tinta (Squid in Its Own Ink)

This recipe was sent to me by Nancy Trevino, who got it from her
grandmother, Matea Meabe Trevino.

These squid are also called Tripiroiak and Jibiones in various parts
of the Basque Country. In the rest of Spain, they are referred to as
calamares.

2 lbs. small fresh whole squid with ink sacs
1 onion, finely chopped
1 clove garlic, finely chopped
olive oil for frying
Italian (flat) parsley, chopped
bread crumbs

Sauce:
1 onion, finely chopped
1 clove garlic, finely chopped
crust of bread
1 - 2 T. Fish broth
Ink from the sacs
8 T. tomato puree

Take apart and clean the fresh squid, taking care to remove the ink
sacs without breaking them. Set the ink sacs aside. Cut the tentacles
into one inch chunks.

Fry one onion and one garlic clove in olive oil. When the onion begins
to take on color, add the chunks of squid tentacles and cook slowly
while stirring in the oil. Add the chopped parsley and bread crumbs
and stir until well thickened.

Stuff the squid tails with this mixture, being careful not to
overfill. Seal the openings with a toothpick. Fry the stuffed tails in
a small amount of olive oil, turning gently, until golden in color.
Meanwhile make the ink sauce.

Ink Sauce:

Brown the other onion and garlic clove in olive oil, and add a crust
of bread. Place the fish broth in a small bowl. Place the reserved ink
sacs in a fine sieve our the bowl and puncture carefully. Blend the
ink and broth. Add this liquid to the onion and garlic and cook
slowly. Add the tomato puree and continue to simmer for a short time.
Run the mixture through a blender.

Place the sauce in a large skillet, add the fried, stuffed squid and
simmer for 15 minutes. Makes three to four servings.