A medium red bell pepper chopped very often
breadcrumbs
8 tablespoons olive oil
parsley
salt
Ingredients for the sauce:
A large onion
A glass of white wine
One teaspoon paprika
6 tablespoons oil
Half cup fish stock or water.
Some black pepper
Preparation:
First clean the squid; pulled off the fins and tentacles and chop them into small pieces.
Wash the squid tubes under running water, and reserve.
Fry the onions, garlic, red pepper and mushrooms in a pan with the eight tablespoons
of oil. Add in the diced tomato and ham, stir a bit and mix in the chopped tentacles and
fins. Cook for ten minutes or until most of the liquid is consumed, then add the parsley,
the hardboiled eggs, and two or three tablespoons of bread crumbs to make the sauce
thicker.
Season to taste, bearing in mind the salty taste of the ham.
Let the filling cool down and start filling the squid tubes, but only filling each tube only
halfway, because they shrink and may burst if they're too full. It's advisable to close
them with a toothpick
If any stuffing is left over added in to the sauce.
Fry the onion (grated) in a large saucepan with six tablespoons of oil and on a low
heat; add in the teaspoon of paprika, a little pepper, a glass of white wine and the fish
stock when the onion is cooked (10 mins) .
Mix in the calamari when the preparation is boiling, although checking that the stuffing
doesn't come out.
Let them cook for half an hour, making sure they do not stick to the bottom. After that
time see if the sauce is thick, otherwise add a little bit of bread crumbs, and let it boil
for two or three minutes. It can be served accompanied by white rice.
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