Stuffed Squid

1. 1

   Drain the squid well.

2. 2

   Add eggs to boiling salt water, and cook for 10 minutes. Drain, and peel.

3. 3

   Separate the legs from the body of the squid.

4. 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. 5

   Mix for a few seconds. The mixture should not become liquid, but neither contain big chunks.

6. 6

   Fill the squid body, carefully so as not to break. Close the top of the squid with a toothpick.

7. 7

   In a large pan, saute 1 onion and 3 minced garlic cloves in olive oil until golden.

8. 8

   When the onion is translucent add the tomatoes, tomato paste, chopped parsley, and white wine.

9. 9

   When boiling, add the squid and let cook for about 20 to 25 minutes, stirring occasionally. Remove from heat.

10. 10

    Serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.