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Stuffed Squid with Chocolate Sauce















Trans-fat Free, Good source of fiber


1 pound squid
cleaned, dried
½ pound ground pork
1 x olive oil
1 each onions
finely diced
1 small carrots
finely diced
2 each garlic cloves
2 each parsley sprigs
¼ cup bread crumbs
½ cup pine nuts
lightly toasted
1 x salt
1 cup fish stock
½ cup white wine
10 each almonds
blanched, roasted
1 ounce chocolate
Ibarra, coarsely grated
2 slices french bread
fried, crustless


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 ½ 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 sauté the onion, carrot, garlic and parsley in it until the onions are wilted.

Add the pork mixture, 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℉ (180℃).

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 moisten 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 set 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 613g (21.6 oz)
Amount per Serving
Calories 114955% of calories from fat
 % Daily Value *
Total Fat 70g 108%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 697mg 232%
Sodium 1288mg 54%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 18%
Sugars g
Protein 161g
Vitamin A 86% Vitamin C 32%
Calcium 22% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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