Stuffed squid in tomato sauce
Ingredients
Instructions
- 1 kg Squid
- 2 boiled eggs
- 2 garlic cloves
- 6 sprigs of parsley
- 2 slices of bread
- 10 cl dry white wine
- 3 tbsp. tablespoons Oil
- 1 Point of Cayenne
- Salt
- Pepper
for the sauce:
- 1 Can of tomato sauce (380 g)
- 1 onion
- 2 sprigs of cilantro
- 2 tbsp. tablespoons olive oil
- 2 pinches Thyme
- Salt
- Pepper
- Without opening them, empty the squid from the top.
- Rinse them and drain them. Chop the heads, tentacles and fins.
- Heat 2 tbsp. tablespoon oil in a skillet.
- Quickly fry the minced squid and the peeled and pressed garlic. Add salt and pepper.
- Cook for about 10 minutes, until there is no liquid left in the pan.
- For the mixture into a bowl. Add the crumbled bread crumbs, the coarsely chopped hard-boiled eggs and half the chopped parsley. Season with cayenne.
- Fill the squid with stuffing, without overfilling them. Close the opening with a wooden pick.
- Arrange the squid in a casserole dish. Drizzle with white wine and 1 tbsp. oil soup.
- Salt and pepper lightly. Cook, covered, over low heat, for 20 minutes.
- Meanwhile, prepare the sauce: in a skillet, brown the peeled and chopped onion in 2 tbsp. tablespoon olive oil.
- Add the tomato sauce, coriander sprigs and thyme. Add salt and pepper.
- Cook for 5 minutes over low heat.
- At the last moment, for the sauce over the squid, let them cook for 5 minutes.
- Sprinkle with chopped parsley and serve immediately.
Stuffed squid in tomato sauce
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