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1
First, prepare filling.
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2
Chop tentacles, wings, and shrimp.
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3
Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
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4
Heat about 2 tablespoons olive oil in a fairly large sautee pan over medium to medium-high heat.
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5
Sautee onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
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6
Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
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7
About 20 minutes or so.
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8
Now prepare the sauce.
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9
Heat about 2 tablespoons olive oil in a sautee pan over medium-high heat.
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10
Sautee the remaining onion, garlic, red and green peppers until soft.
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11
Add chopped parsley and remaining tomato sauce.
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12
Cook about 5-10 minutes until flavors meld a little.
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13
While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
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14
Add diluted ink to sauce, and allow to cook 10 more minutes.
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15
Puree sauce and reserve.
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16
Now prepare the squid.
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17
Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
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18
Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
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19
Drain on paper towels.
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20
Serve stuffed squid over white rice and with sauce poured over.
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21
Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.
