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Adapted from "Catalan Cuisine " by Coleman Andrews 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 1/2 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 350ºF. 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: Ibarra Chocolate is sweetened and flavored with almonds and cinnamon and is available in many markets in the Bay Area.

PER SERVING: 535 calories, 31 g protein, 16 g carbohydrate, 40 g fat (10 g saturated), 239 mg cholesterol 96 mg sodium, 3 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini