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,
           Chopped
           Bread crumbs
           Sauce:
      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
  calamares. 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