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

1. Drain the squid well.
2. Add eggs to boiling salt water, and cook for 10 minutes. Drain, and peel.
3. Separate the legs from the body of the squid.
4. 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.
5. Mix for a few seconds. The mixture should not become liquid, but neither contain big chunks.
6. Fill the squid body, carefully so as not to break. Close the top of the squid with a toothpick.
7. In a large pan, saute 1 onion and 3 minced garlic cloves in olive oil until golden.
8. When the onion is translucent add the tomatoes, tomato paste, chopped parsley, and white wine.
9. When boiling, add the squid and let cook for about 20 to 25 minutes, stirring occasionally. Remove from heat.
10. 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)