*  Exported from  MasterCook  *
 
                     Stuffed Squid With Chocolate Sauce
 
 Recipe By     : Stephen Ceideburg
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chocolate                        Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Squid, cleaned -- dried
      1/2  Pound         Ground pork
                         Olive oil
    1                    Onion -- finely diced
    1      sm            Carrot -- finely diced
    2                    Garlic cloves -- minced
    2                    Parsley sprigs -- minced
      1/4  Cup           Bread crumbs
      1/2  Cup           Pine nuts -- lightly toasted
                         Salt -- pepper
    1      Cup           Fish -- shellfish or chicken
                         stock
      1/2  Cup           Dry white wine
   10                    almonds, blanched -- (10 to 12)
                         roasted
    1      Ounce         Lbarra brand chocolate
                         coarsely grated (see note)
    2                    sl            Fried crustless French bread
                         (not sourdough)
 
 Adapted from “Catalan Cuisine ” by Colman Andrews. 
 
 Remove heads and tentacles from squid and set bodies aside. Mince heads and
tentacles, then mix well with the ground pork (may use a food processor). 
 
 Heat about 1/2 inch of olive oil in a cassola (like a cazuela, the straight-sided
pottery vessel used for paella and other dishes in Spain) or large skillet and
saute the onion, carrot, garlic and parsley in it until the onions are wilted;
add the pork m
 ixture, crumbs and half the pine nuts, mixing together well and cooking until the
meat is well done. Season to taste with salt and pepper, then remove mixture from
pan and drain on paper towels or in a colander. 
 
 Preheat oven to 350 degrees F. 
 
 When the pork mixture is cool, lightly stuff the reserved squid bodies with it
(do not overstuff, or the squid will shrink and tear during cooking). Bake the
squid in a single layer, uncovered, in a lightly oiled baking dish for about 20
minutes. 
 
 Meanwhile, deglaze the cassola with the stock and wine, simmering until it is
reduced by about half. While the liquid reduces, put the almonds, remaining pine
nuts, chocolate and fried bread in a mortar and pound with a pestle until finely
ground, then m
 oisten with a bit of the liquid to make a thick paste (it must be fine, without
grainy texture). Add this mixture to the reduced liquid, stir in well, return to
the boil and season to taste. Pour over the stuffed squid, or spoon onto serving
plates and s
 et the squid on top of the sauce. 
 
 Note: lbarra chocolate is sweetened and flavored with almonds and cinnamon and is
available in many markets in the Bay Area. 
 
 PER SERVING: 535 calories, 31 g protein, 16 g carbohydrate, 40 g fat (10 g
saturated), 239 mg cholesterol 96 mg sodium, 3 g fiber. 
 
 Jayne Benet writing in the San Francisco Chronicle, 3/18/92. 
 
 Posted by Stephen Ceideburg 
 
 
 
 
 
 
 
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