Recipe ingredients and directions:

 Yield: 4 servings

2 lb small fresh whole

squid with ink sacs

1 onion, finely chopped

1 cl garlic, finely chopped

olive oil for frying

Italian (flat) parsley,


bread crumbs


1 onion, finely chopped

1 cl garlic, finely chopped

crust of bread

2 Tb Fish broth

Ink from the sacs

8 ts tomato puree

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


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.

Category: Basque Recipes