MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Squid in Its Own Ink (Chipirones en su tinta)
  Categories: Seafoods, Basque
       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. Walt