- 4 medium or 8 small squids
- 2 tablespoons of oil
- 1 tablespoon of lard
- 1 small onion
- 3 cloves of garlic
- 2 sprigs of parsley
- 2 tablespoons of sultana
- 2 tablespoons of pine nuts
- chocolate
- Fame
- Salt
- Carefully clean and empty the squid so that the bags remain whole.
- Finely chop the legs and fins.
- Peel and finely chop the onions and garlic.
- Chop the parsley and pine nuts in a mortar.
- Heat the oil and butter in a saucepan and fry the onion and garlic; when the onions start to turn pink add the squids and then the raisins and chopped pine nuts and parsley, fry for a few minutes and finally add some salt.
- Stuff the squid with this crap and seal it with a toothpick.
- Stuffed squid, pre-floured for sauce, is fried in oil; removed and reserved.
- Fry the onion and garlic in the same oil and add the grated tomatoes when they start to turn pink.
- Cook for five minutes and add the chocolate; Add any remaining stuffing.
- Start boiling and add squid.
- Bake for about 45 minutes.
- Finally, add the salt, remove the salt and let it cook for about five minutes before serving.
Share the article
Share the article