Stuffed squid

Ingredients for 4 servings:

• 8 squid(s) with tentacles, not so large
• 3 tbsp oil (olive oil)
• 1 onion(s)
• 250 ml wine, red, strong
• 1 bunch parsley, flat
• 4 cloves garlic
• 1 stale roll
• 100 g minced veal
• 1 egg(s)
• 50 g pine nuts
• 1 cube of stock
• oregano
• salt and pepper

Instructions

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

Clean the squid and remove the backbone. Cut off tentacles and chop finely. For the filling, finely chop the parsley and garlic, and soak the bread roll. Mix the tentacles with the minced meat, the squeezed bread roll, the egg, the spices, the pine nuts, and half of the parsley and garlic. Stuff the squid with this mixture. Brown the squid in oil in a large pan until well browned. Place in a baking dish. In the remaining oil, brown the very finely chopped onion and the remaining chopped garlic until soft, then pour in the wine. Dissolve the stock cube in a little water and add it with the remaining parsley. Bring to a boil briefly. Pour over the squid and braise in a preheated oven at 250°C for about 30 minutes. Serve with toasted garlic bread.