Summary

Ingredients

• 1 kg squid tubes, cleaned (as large as possible, 5 pieces per )
• 500 g minced meat, mixed
• 250 g shrimp (s), peeled
• 1 egg (s)
• 1 egg yolk
• 2 medium onion (s)
• 6 cloves garlic, (or more)
• 6 anchovy fillet (s)
• 1 can tomato (s), (peeled tomatoes)
• 2 tablespoon tomato paste
• 250 ml white wine
• 1 teaspoon, heaped sambal oelek, (or more)
• 1 bunch parsley
• 6 tablespoon olive oil
• 200 ml fish stock or chicken stock
• 2 teaspoons cumin, (cumin)
• Chilli flakes, or cayenne pepper
• salt
• pepper

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Instructions

1. Finely chop an onion and half of the garlic and fry in olive oil, add finely chopped anchovy fillets and fry until the anchovy fillets have disintegrated. Pour on the wine and let it boil until the wine has evaporated. Add tomato paste, peeled tomatoes, 1 teaspoon cumin and sambal oelek, pour the fish stock or chicken stock and simmer for about 30 minutes (without the lid).
2. In the meantime, prepare the filling for the squid tubes:
3. Finely chop the second onion and the remaining garlic in the food processor, then add the shrimp and continue chopping! This mass is now added to the minced meat and bound with the egg and egg yolk, seasoned with salt, pepper, chopped parsley (about half), the second teaspoon of cumin and chili! This farce is filled into the squid tubes and sealed with a roulade needle or a toothpick!
4. Now they wander into the sauce, where they are steamed softly with a lid on for about 1.5 hours on the lowest flame!
5. To serve, cut into attractive slices and sprinkle with the rest of the parsley!
6. The amount is enough as a main course for 4 people, as a starter for 6 or more! Baguette tastes good with it!