24 medium-sized squid tubes, cleaned (2 kg)
For the filling
4 eggs
1/2 cup of olive oil (120 ml)
1 medium-sized onion (100 g), chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup of chopped parsley (20 g)
5 medium-sized tomatoes (600 g), peeled and seeded, chopped
2 tablespoons of bacon, smoked and crumbled (120 g)
1/2 teaspoon of salt
2 cups of cooked ham, diced (260 g)
For the sauce
2 cups of olive oil (480 ml)
2 medium-sized onions (200 g), chopped
2 cloves of garlic, minced
1 bay leaf
1 tablespoon of chopped parsley
10 medium-sized tomatoes (1.2 kg), peeled and seeded, cut into wedges
1 tablespoon of red pepper flakes
1/2 cup of dry white wine (120 ml)
1 teaspoon of salt
24 medium-sized squid tubes, cleaned (2 kg)
For the filling
4 eggs
1/2 cup of olive oil (120 ml)
1 medium-sized onion (100 g), chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup of chopped parsley (20 g)
5 medium-sized tomatoes (600 g), peeled and seeded, chopped
2 tablespoons of bacon, smoked and crumbled (120 g)
1/2 teaspoon of salt
2 cups of cooked ham, diced (260 g)
For the sauce
2 cups of olive oil (480 ml)
2 medium-sized onions (200 g), chopped
2 cloves of garlic, minced
1 bay leaf
1 tablespoon of chopped parsley
10 medium-sized tomatoes (1.2 kg), peeled and seeded, cut into wedges
1 tablespoon of red pepper flakes
1/2 cup of dry white wine (120 ml)
1 teaspoon of salt
Clean the squid tubes and set aside
Prepare the filling: In a small saucepan, combine the eggs, cover with water, and cook over high heat until they're firm (about 10 minutes)
Tie off the eggs and let them cool
Peel and chop the cooled eggs and reserve
In a medium saucepan, combine the olive oil, onion, garlic, bay leaf, and parsley
Cook over medium heat, stirring occasionally with a wooden spoon, until the onion is soft (about 2 minutes)
Add the tomatoes and cook, stirring occasionally, until they're well-cooked (about 3 minutes)
Add the reserved squid tubes, bacon, and salt
Cook until the squid tubes are tender (about 10 minutes)
Remove from heat
Combine the reserved egg and ham, mixing well
Let it cool
Stuff each squid tube with this mixture (see previous step) and close the opening with a toothpick
Set aside
For the sauce: In a large earthenware saucepan, combine the olive oil, onion, garlic, bay leaf, and parsley
Cook over medium heat, stirring occasionally with a wooden spoon, until the onion is soft (about 4 minutes)
Add the parsley, tomato, red pepper flakes, and stuffed squid tube
Cook, stirring occasionally, until the tomato is well-cooked (about 5 minutes)
Regulate with white wine, season with salt, cover the saucepan, and cook, stirring occasionally, until the squid tube is tender (about 15 minutes)
Serve in the same saucepan or transfer to a baking dish
754 calories per serving
