24 medium-sized squid rings, cleaned with tentacles (2 kg)
For the filling
4 eggs
1/2 cup olive oil (120 ml)
1 medium-sized onion (100 g) finely chopped
2 cloves of garlic finely chopped
1 sprig of rosemary
1/4 cup chopped parsley (20 g)
5 medium-sized tomatoes (600 g), peeled and seeded, finely chopped
2 tablespoons crumbled bacon
1/2 teaspoon salt
2 cups shredded cooked ham (260 g)
For the sauce
2 cups olive oil (480 ml)
2 medium-sized onions (200 g) finely chopped
2 cloves of garlic finely chopped
1 sprig of rosemary
1 tablespoon chopped parsley
10 medium-sized tomatoes (1,200 g), peeled and seeded, cut into chunks
1 teaspoon red pepper flakes
1/2 cup dry white wine (120 ml)
1/2 teaspoon salt
24 medium-sized squid rings, cleaned with tentacles (2 kg)
For the filling
4 eggs
1/2 cup olive oil (120 ml)
1 medium-sized onion (100 g) finely chopped
2 cloves of garlic finely chopped
1 sprig of rosemary
1/4 cup chopped parsley (20 g)
5 medium-sized tomatoes (600 g), peeled and seeded, finely chopped
2 tablespoons crumbled bacon
1/2 teaspoon salt
2 cups shredded cooked ham (260 g)
For the sauce
2 cups olive oil (480 ml)
2 medium-sized onions (200 g) finely chopped
2 cloves of garlic finely chopped
1 sprig of rosemary
1 tablespoon chopped parsley
10 medium-sized tomatoes (1,200 g), peeled and seeded, cut into chunks
1 teaspoon red pepper flakes
1/2 cup dry white wine (120 ml)
1/2 teaspoon salt
Pique the squid tentacles and reserve
Prepare the filling: In a small pan, combine the eggs, cover with water, and cook over high heat until they become firm (about 10 minutes)
Tire from the heat and drain
Let cool and peel
Finely chop and reserve
In a medium-sized pan, combine the olive oil, onion, garlic, rosemary, and parsley and sauté over medium heat, stirring occasionally with a wooden spoon, until the onion becomes soft (about 2 minutes)
Add the tomato and cook, stirring occasionally, until it becomes well cooked (about 3 minutes)
Add the reserved squid tentacles, crumbled bacon, and salt and cook until the squid becomes tender (about 10 minutes)
Remove from heat
Combine the reserved egg and ham and mix well
Let cool
Stuff the squid with this mixture (see previous step) and close the opening with a toothpick. Reserve
For the sauce: In a large terra cotta pot, combine the olive oil, onion, garlic, rosemary, and parsley and sauté over medium heat, stirring occasionally, until the onion becomes soft (about 4 minutes)
Add the parsley, tomato, red pepper flakes, and stuffed squid and cook, stirring occasionally, until the tomato becomes well cooked (about 5 minutes)
Add the white wine, season with salt, cover the pot, and cook, stirring occasionally, until the squid becomes tender (about 15 minutes)
Serve in the same pot or transfer to a serving dish
754 calories per serving
