Ingredients (serves 6)
•1kg baby squid
•1 large/2 small onions
•2 green bell peppers
•3 large tomatoes
•2 cloves garlic
•100g chunk Serrano ham, finely chopped
•2 boiled eggs
•half glass white wine
•extra virgin olive oil
Hard boil the eggs, let cool. Peel, finely chop and set aside.
Clean baby squids thoroughly and remove ink sacs. Set aside tentacles and fins. Pour half a glass of water into blender jug, add ink sacs, blend with hand mixer and reserve.
To make stuffing: Peel and chop cloves of garlic and fry till golden in pan with tablespoon of extra virgin olive oil. Peel and chop onions, add to pan and sauté on low heat. Season with salt and pepper. Add finely chopped Serrano ham, sauté and add chopped squid tentacles and fins. Continue to sauté. Add boiled egg and sauté till everything is nicely mixed. Remove from heat.
When cooled slightly, stuff the baby squids. Close with a cocktail stick and fry in frying pan with tablespoon of olive oil. Remove and place in clean wide pan/saucepan into which sauce will be added.
To make sauce: peel and slice 2 cloves garlic until golden in saucepan with tablespoon olive oil. Peel and finely chop another two onions and the green pepper, add to the saucepan and sweat the vegetables for about 2 minutes. Season with salt and pepper. Add chopped fresh tomatoes. Add the squid ink reserved from earlier and half glass white wine and mix well. Leave to simmer over moderate heat for 20 minutes. Then blend sauce with electric hand mixer and strain it.
Pour sauce over wide saucepan holding with fried, stuffed squids and simmer over low heat for a further 20-25 minutes.
Serve alone (or with warm bread) as a starter or accompanied by rice or cous-cous as a main course.