4 small squid - with the ink sacks complete
2 big onions - finely chopped
2 cloves of garlic
3 tbsps of olive oil
4-5 tsps of tomato puree
Toothpics - to close the squid

METHOD

Clean the squid well before removing the 'wings' from the sides. Take the ink sacks out carefully without breaking and put to one side. Slice the squids' tentacles into 2cm long pieces.

Fry 1 onion and 1 clove of garlic. When the onions start to brown, add the squid tentacles and cook slowly in the oil until the sauce thickens.

Fill the squid bodies with the mixture and close with a toothpick. Fry the squid bodies until golden brown.

Fry the 2nd onion and clove of garlic in more oil. Put the ink sacks in a sieve and pour over the onions. You'll need to press the sacks into the sieve with a spoon to release all the ink. Cook gently for a few minutes before adding the tomato puree. Add the squid bodies and cook for a further 15 minutes.
Serve immediately with fresh parsley.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS