Calamares Rellenos con Jamón from Mediterranean Seafood by Alan Davidson
Clean the squid, throwing away the intestines and the ink sacs since the ink is not needed in this recipe. Remove and chop the tentacles very finely together with the ham and 2 tomatoes. Add salt a...
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Cooking tools:
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Skillet
- Stove
Ingredients
- 4 squid of about ¼ kg (9 oz) each
- 100 g (3½ oz) smoked ham
- 2 or 3 ripe tomatoes, peeled
- salt, pepper
- parsley
- 1 large onion
- 2 cloves garlic
- oil
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