Summary

Ingredients

• 800 g squid (s)
• 1 slice ham, thick, raw
• 100 g arlic sausae
• 2 tablespoons oil
• 1 small onion (s)
• 1 clove garlic
• 1 bunch parsley
• 2 slices white bread, debarked
• 1 egg (s)
• salt and pepper
• 4 tablespoon olive oil
• 1 shallot (s)
• 4 tomato (s), peeled
• 1 bay leaf
• salt and pepper
• 4 tablespoon wine, white, if necessary
• 1 egg yolk

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Instructions

1. Clean the squids, wash them well, carefully open the top and remove the ink bag without damaging it. Wash again, dry well, cut off the tentacles and chop up.
2. Finely cut the ham and garlic sausage with the chopping knife. Heat the oil, fry the chopped onion and the crushed clove of garlic until translucent, add the tentacles of the squid, ham and sausage and fry briefly, set aside, let cool and mix with chopped parsley.
3. Spread the egg yolk over the debarked bread slices, let it soak in briefly, mash the bread slices with a fork and stir with the egg into the filling mixture. Season to taste with salt and pepper and do not fill the body of the squid too tightly. Close the opening with a wooden skewer.
4. Heat the olive oil in an ovenproof dish, fry the finely chopped shallot until golden brown. Put in the squids, diced tomatoes and bay leaf, season with salt and pepper and simmer in a closed saucepan over a low heat until the squids are cooked through. If necessary, pour in white wine so that the fish are constantly covered in sauce.