Summary

Ingredients

• 500 g squid (s), small
• 100 g onion (s), white
• 1 chilli pepper (s)
• 60 g celery, carrots
• 500 g tomato (s)
• 3 tablespoon vegetable oil
• Salt and pepper, possibly also chili powder (if you like it particularly hot)
• 1 tablespoon parsley, chopped
• 400 g noodles (croissant noodles)
• Oil, for the mold
• 60 g cheese, freshly rated queso anejo or peccorino or parmesan
• 125 ml cream

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Instructions

1. Halve the cuttlefish crosswise. Finely chop the onions. Finely dice the chilli pepper. Cut the celery and the carrot into fine cubes. Blanch the tomatoes, peel them and dice the pulp. Heat the oil in a pan and sauté the onion. Add the chilli, carrot, celery and tomato cubes, season with salt and pepper and simmer for 5 minutes. Sprinkle in the parsley.
2. Boil the pasta and drain. Preheat the oven to 180 ° (gas mark 2-2 1/2). Add the halved cuttlefish to the vegetable mixture and let simmer for 5 minutes. Then mix the cooked pasta with the vegetables and the cuttlefish.
3. Grease a baking dish with oil. Pour the pasta-vegetable mixture into the mold. Mix the cheese with the cream and pour over the casserole. Bake in the hot oven for 20 minutes. ENJOY YOUR MEAL.