Lula's Recheadas I

Ingredients for 4 servings:

• 800 g squid(s)
• 1 slice(s) ham, thick, raw
• 100 g garlic sausage
• 2 tbsp oil
• 1 small onion(s)
• 1 garlic clove(s)
• 1 bunch of parsley
• 2 slice(s) white bread, crust removed
• 1 egg(s)
• salt and pepper
• 4 tbsp olive oil
• 1 shallot(s)
• 4 tomatoes, peeled
• 1 bay leaf
• salt and pepper
• 4 tbsp white wine, if desired
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stuffed squid I

Clean the squid, wash thoroughly, carefully open the top, and remove the ink sac without damaging it. Wash again, dry thoroughly, cut off the tentacles, and finely chop. Finely chop the ham and garlic sausage using a chopping knife. Heat the oil, sauté the finely chopped onion and crushed garlic clove until translucent, add the squid tentacles, ham, and sausage, and fry briefly. Set aside, let cool, and mix with the chopped parsley. Spread the egg yolk over the crustless bread slices, let it soak in briefly, then mash the bread slices with a fork and stir into the filling with the egg. Season with salt and pepper and stuff the mixture into the squid’s body, not too tightly. Seal the opening with wooden skewers. Heat the olive oil in an ovenproof dish and fry the finely chopped shallot until golden brown. Add the squid, diced tomatoes, and bay leaf, season with salt and pepper, and simmer over low heat in a covered pan until the squid is cooked. Add white wine if necessary to ensure the fish are constantly coated with the sauce.