This dish is very typical of our cuisine. This recipe for stuffed squid in sauce looks complicated but it is not. It is quite easy to prepare and the dish is incredible.
It is better to use fresh squid as there is no comparison in terms of flavour, and they are not usually expensive.
This stuffed squid provides a very nutritional and complete dish; the sauce makes the squid very juicy, so if some are left over, they are even tastier the next day.
- Clean the squid, removing legs and fins, and put them aside for the stuffing. Peel and chop 2 onions, and the garlic, chop the tomato, too.
- Now you can prepare the stir-fry, add 3 spoonfuls of oil to a frying pan, add the onion and garlic, and fry gently for a couple of minutes. Add the legs and fins chopped into pieces, gently fry with the onion and garlic for 3 minutes.
- Add the tomato and chopped parsley, stir for 1 minute and pour in half the glass of white wine; reduce it for a couple of minutes and remove from heat. Chop up the hard-boiled eggs and add to the pan, mix everything and leave it to cool.
- Now you have to stuff the squid with the stir-fry, which is now cold. Insert it into the squid tube, and when it is full, secure with a toothpick so the stuffing does not come out.
- Add 2 spoonfuls of olive oil to another frying pan. Peel and chop the remaining onion and add to the pan, with a pinch of salt. Fry at medium heat until it is transparent. Add the bay leaves, the ground pepper and brown the onion.
- Add the remaining white wine and the glass of water, add the squid and cook slowly for 20 minutes.