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Squid Stuffed With Ham

Ingredientes:
1 onion; 1 green pepper; 1 red pepper; 1 head of garlic; 1 parsley sprig; chicken stock; 250 gr. squid; 200 gr. cured ham (bacon if preferred); olive oil; salt; 1 glass of sherry.
Clean the squid thoroughly, keeping the heads aside. Drain well. Lightly brown the ham in a frying pan and then make a roll with the stuffing of your choice and fill the squid. Close the squid with their heads securing with a toothpick to avoid the stuffing falling out. Lightly fry the vegetables in oil in a frying pan and add the squid which should be covered with the vegetables. Add a dash of sherry, cover with a lid and allow to cook for about 10 minutes.

Squid With Rice

Serves 4:
2 kgs. large squid; 250 gr. rice; 2 onions; 1 green pepper; 1 tsp. hot red pepper; 1 twist of saffron; 2 tomatoes; oil and salt.
Finely chop the pepper and onion and brown in a little oil in a casserole dish. Add the squid cut into large pieces and leave to boil for a few minutes. Add the tomatoes, saffron and red pepper and allow to cook until the squid is tender. Add the rice, the ink from the squid and two cups of water. Leave to boil for 15 minutes, season to taste and remove from heat. Serve hot.

SPAGHETTI MARINARA
Spaghetti marinara can be a very handy way of making a couple of fillets of fish, or a hand-full of prawns really go a long way and feed the whole family with the addition of just a few other bits and pieces. It's also a delicious and healthy meal.

To make this dish taste the very best, I highly recommend that you do use the freshest tomatoes. I don't have anything against the canned variety for convenience, but for the sake of a little extra effort, fresh does make an enormous difference. This is especially true of home grown tomatoes. Either way, choose the red ones which are ripe and soft, but not mushy. The result will be rich and sweet.>

The Ingredients
Spaghetti - 500 gms for 4 people
Fish fillets (skinned) - 250 gms
Cooked, shelled school prawns - 250 gms
Tasmanian scallops, mussels, calamari rings - 250 gms
1 kg tomatoes, peeled and diced (see below)
2 cloves of garlic
1 onion
1 tablespoon olive oil
1 cup of dry white wine
1 tablespoon butter
Chopped parsley for garnish

Peeling Tomatoes
Using a small, sharp knife, remove the hard central core of the tomato, then at the opposite end, cut a small cross about 30 mm across - that is 2 cuts at 90 degrees to each other in the base. Place the tomato into boiling water for about 20 seconds - until you can see the skin start to split and peel back. Carefully remove from the boiling water and place into a bowl of cold water until cool enough to handle. You should then find that the skin will easily peel off in four pieces from the cuts at the base.

The Steps
1. Chop the tomatoes roughly into pieces, making sure that you don't let the juice run away.
2. Chop 1 onion finely, along with 2 cloves of garlic.
3. Heat some olive oil in a heavy frying pan and quickly cook the garlic and onions, until the onions become transparent.
4. Add the fish pieces, squid rings, scallops or what ever you will be using. If you will be using cooked prawns they do not need to be added at this stage.
5. Cook on medium heat for a few minutes until fish is almost completely cooked.
6. Remove fish pieces, scallops, prawns from the pan and save in a dish.
7. Put diced tomatoes into the fry pan and cook on high heat for 10 minutes, stirring constantly to prevent burning.
8. In a large saucepan, almost fill with water and bring to the boil. Add a tablespoon of oil. This will prevent the pasta sticking together.
9. When the water is boiling add the spaghetti, holding it at the top and feeding into the saucepan as it softens. Give it a good stir occasionally to stop it sticking. I prefer to not add salt to the water but this is a matter of choice and taste.
10. To the tomatoes in the fry pan, add wine, black pepper and then stir in fish pieces, prawns and continue to simmer until all are heated through.
11. Keep the pasta on the boil until cooked but still just firm, about 10 minutes. Drain the spaghetti, then rinse with hot water to remove the starch and then melt a little butter through.
12. Place the pasta into a dish, top with the marinara and a little chopped parsley.

SQUID PIE

Serves 8:
1 ˝ kg. sqluid; 6 onions; 4 green or red peppers; 2 envelopes of saffron; 3/4 kg. flour; 40 gr. yeast; 2 eggs; oil; 1Ľ l. water and salt.
Pastry: In a mixing bowl mix warm water, yeast and salt. Add the flour with a dash of oil and knead until formed. Leave to rise for 15 minutes covered with a cloth. Put ˝ litre of oil in a frying pan and brown the finely chopped onions and peppers. Add the squid, saffron and salt to taste.

Roll out the pastry and place half on a tray greased with a little of the sauce from the filling. Add the filling evenly spread over the base and cover with the other half of the pastry. Place in the oven on high and bake until golden brown.

(The top sholud be evenly pierced with a fork or a hole made in the centre to prevent rising and improve the cooking of the filling).


	SQUID PIE
			Serves 8: 1 ˝ kg. sqluid; 6 onions; 4 green or red peppers; 2 envelopes of saffron; 3/4 kg. flour; 40 gr. yeast; 2 eggs; oil; 1Ľ l. water and salt. Pastry: In a mixing bowl mix warm water, yeast and salt. Add the flour with a dash of oil and knead until formed. Leave to rise for 15 minutes covered with a cloth. Put ˝ litre of oil in a frying pan and brown the finely chopped onions and peppers. Add the squid, saffron and salt to taste. Roll out the pastry and place half on a tray greased with a little of the sauce from the filling. Add the filling evenly spread over the base and cover with the other half of the pastry. Place in the oven on high and bake until golden brown. (The top sholud be evenly pierced with a fork or a hole made in the centre to prevent rising and improve the cooking of the filling).