Stuffed squid

Ingredients for 4 servings:

• 1 kg squid
• 2 tbsp olive oil
• 10 cl brandy
• 1 clove(s) garlic
• 2 tbsp parsley
• 4 anchovy fillets
• 2 tbsp capers
• 1 tbsp flour
• 30 cl dry wine
• 1 onion(s)
• 4 tbsp olive oil
• 3 tomatoes
• 100 g bread(s), without crust, soaked in milk, squeezed out
• Milk
• 2 tbsp parsley
• 3 egg yolks

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Stuffed squid in spicy sauce

Clean approximately 1 kg of squid, trim off the tentacles, and chop them. For the filling, briefly fry the onion in olive oil. Fry the chopped tentacles for 5-10 minutes, depending on their size. Remove from the heat and add the tomatoes, soaked bread, garlic, parsley, and egg yolk, and mix thoroughly. Stuff the squid with the mixture. Don’t overpack the stuffing, as it will expand during cooking. Tie the squid shut. Heat the olive oil in a pan and fry the stuffed squid for 1-2 minutes. Pour in the brandy, flambé, and once the flames have died down, add the garlic, parsley, anchovies, and capers. Sprinkle the flour over the mixture, mix well, and deglaze with the wine. Bring to a boil, then cover and cook over low heat on the stovetop or in a preheated oven at 170 degrees Celsius for 1 hour. I serve it with rice.