The traditional gastronomy of the 3 major Balearic Islands of Spain, Mallorca, Menorca and Ibiza are most famous for their crustaeans and cephalopods. The islands have had a turbulent history, and all of them harbour the remains of prehistoric peoples, such as the Greeks, Romans, Phoenicians, Moorish and the Empire of Carthage.
The inshore fishing vessels have been bringing in their shoal of cephalophods, and the catch is enough for a feast ... Here is one of my favourite recipes for Stuffed Squid, which I obtained from an elderly Fisherman and his lovely lady:
CALAMARS A LA MALLORQUINA ...
SQUID STUFFED WITH PINENUTS ...
Serves 4 to 6 ...
2 pounds of Squid fresh or frozen
1 leek finely chopped or grated
1 scallion finely snipped
1/4 cup of Raisins
2 Eggs lightly beaten
4 ounces of bread crumbs ( I use day old baguette finely grinded )
salt and pepper
1/2 teaspoon cinammon
2/3 cup Extra virgin olive oil
1 1/4 cup Spanish or Mediterranean White Wine ( I use Catalan )
1/2 Teaspoon saffron threads lightly toasted in a dry pan
1. rinse the squid well to remove vestiges of sand and discard the innards and the bone ( squid have a long thin, transparent bone )
2. reserve the squid caps
3. cut the tentacles off just below the eyes and finely chop them up ( I have my Fish Monger do this, it is a gratis service here )
4. make a stuffing by working together the chopped tentacles, finely chopped leek and scallion and pinenuts, raisins, and eggs and enough bread crumbs to form a Firmish paste
5. season with salt, a pinch of cinammon and freshly grinded black pepper
6. stuff the squid caps with the paste, and lay neatly in a heavy skillet or earthenware casserole.
7. Add the EVOO, white wine, and saffron and boil, then turn down heat to a simmer, and cook the stuffed squids gently for 20 minutes, rolling the caps over every now and then, so they cook evenly.
8. serve with thick slabs of country warm bread, a drizzle of fresh lemon and white wine of choice.
Have a nice day.