Stuffed Squid
- 1 kilogram squid clean
- 3 boiled eggs
- 1/3 sausage meat, good quality
- 6 parsley tips
- 4 tablespoons black olives pitted and sliced
- 6 garlic cloves
- 2 onions medium
- salt
- olive oil to taste
- 1/2 can peeled tomatoes cut in pieces
- tomato paste
- 1/2 cup white wine
- Drain the squid well.
- Add eggs to boiling salt water, and cook for 10 minutes. Drain, and peel.
- Separate the legs from the body of the squid.
- In a blender, place the squid legs, boiled eggs, sausage, parsley, olives, 3 garlic cloves, 1 onion, a pinch of salt, and a drizzle of olive oil.
- Mix for a few seconds. The mixture should not become liquid, but neither contain big chunks.
- Fill the squid body, carefully so as not to break. Close the top of the squid with a toothpick.
- In a large pan, saute 1 onion and 3 minced garlic cloves in olive oil until golden.
- When the onion is translucent add the tomatoes, tomato paste, chopped parsley, and white wine.
- When boiling, add the squid and let cook for about 20 to 25 minutes, stirring occasionally. Remove from heat.
- Serve with white rice.
kilogram, eggs, sausage meat, parsley, black olives, garlic, onions, salt, olive oil, tomatoes, tomato paste, white wine
Taken from www.yummly.com/recipe/Stuffed-Squid-897484 (may not work)