Squid tubes filled with minced meat and shrimp in spicy tomato sauce

Ingredients for 4 servings:

• 1 kg squid tubes, cleaned (as large as possible, 5 per kg)
• 500 g minced meat, mixed
• 250 g prawn(s), peeled
• 1 egg(s)
• 1 egg yolk
• 2 m.-sized onion(s)
• 6 cloves garlic (or more)
• 6 anchovy fillets
• 1 can of tomatoes (peeled tomatoes)
• 2 tbsp tomato paste
• 250 ml white wine
• 1 tsp heaped sambal oelek (or more)
• 1 bunch of parsley
• 6 tbsp olive oil
• 200 ml fish stock or chicken broth
• 2 tsp cumin
• e.g. chili flakes or cayenne pepper
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Finely chop an onion and half of the garlic and fry in olive oil. Add the finely chopped anchovy fillets and fry until the anchovy fillets have broken down. Pour in the wine and cook until the wine has evaporated. Add the tomato paste, peeled tomatoes, 1 teaspoon of cumin, and sambal oelek. Pour in the fish or chicken stock and simmer uncovered for about 30 minutes. In the meantime, prepare the filling for the squid tubes: Finely chop the second onion and the remaining garlic in a food processor, then add the shrimp and continue chopping! Add this mixture to the minced meat and thicken with the egg and egg yolk. Season with salt, pepper, chopped parsley (about half), the second teaspoon of cumin, and chili. Fill the squid tubes with this stuffing and seal them with a roulade pin or a toothpick. Now add them to the sauce, where they are simmered with the lid on for about 1.5 hours until soft! To serve, cut into nice slices and sprinkle with the remaining parsley! This serves enough as a main course for 4 people, or as an appetizer for 6 or more! Serve with baguette!