1 small glass white wine.
1 cup fish stock.
Parsley, salt and pepper
Preparation:
Chop the onion and sauté it in a pan with a little oil until it softens; next, add in the broth
and let it cook for 5 minutes.
Then, add the squid, peas, white wine and the tomato cut into small cubes. Season to
taste, and add the parsley finely chopped.
Cook over low heat until the squid meat is tender. It can be served with white rice and a
few slices of fried bread.
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Stuffed Squid

Code17

Ingredients:
12 medium Squid
2 medium onions finely chopped
50 g finely chopped ham
4 mushrooms, sliced
2 garlic cloves, cut very finely
2 hardboiled eggs
A large tomato
18