For the filling: chop the ham and sauté it in a pan with a little oil . Chop and add the
tentacles and fins, and continue sautéing it all. Chop the hardboiled egg and add to
the filling stuff. Stir in the rice, and fry it briefly . Drain the oil from the filling and reserve.
For the sauce: chop the onions and garlic, and fry them in a pan with a little oil, and
season to taste . Add the tomato sauce, the slices of bread soaked and the ink. Pour a
little water and cook over low heat for 15 minutes. Process the sauce and pour it into
another saucepan (if it is too thick, it can be thin out with a little water).
Season the squid tubes and fill them with the abovementioned filling preparation. Add
them into the sauce, put a lid on and cook for 20-22 minutes over low heat. Serve the
squid topped with the cooking sauce and sprinkled with some finely chopped parsley.
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Stewed Squid Code16

Ingredients:
500 g squid cut into rings
1 onion.
200 g green peas.
1 tomato.
17