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1
Remove heads and tentacles from squid and set bodies aside.
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2
Mince heads and tentacles, then mix well with the ground pork (may use a food processor).
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3
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 saute the onion, carrot, garlic and parsley in it until the onions are wilted.
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4
Add the pork mixture, crumbs and half the pine nuts, mixing together well and cooking until the meat is well done.
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5
Season to taste with salt and pepper, then remove mixture from pan and drain on paper towels or in a colander.
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6
Preheat oven to 350F (180C).
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7
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).
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8
Bake the squid in a single layer, uncovered, in a lightly oiled baking dish for about 20 minutes.
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9
Meanwhile, deglaze the cassola with the stock and wine, simmering until it is reduced by about half.
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10
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).
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11
Add this mixture to the reduced liquid, stir in well, return to the boil and season to taste.
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12
Pour over the stuffed squid, or spoon onto serving plates and set the squid on top of the sauce.
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13
Note: lbarra chocolate is sweetened and flavored with almonds and cinnamon and is available in many markets in the Bay Area.
