Four servings: 8 medium-sized squids; 250 g of g minced pork meat; 2 eggs;
some parsley; 3 garlic cloves; 1 small glass white wine;1 tbsp flour; 10 almonds;
and 10 hazelnuts; 250 g clams; 250 g mussels; 8 prawns; salt & pepper.
Preparation: Clean the squids; cut their tentacles and fins (and reserve) and
empty them.
Turn their bodies inside out, as it prevents the stuffing to come out and spares
the use of a toothpick to close the squid body.
Clean the eggs and start to boil them together with the tentacles and fins
previously reserved, the potato cubes and a pinch of salt for ten minutes; the
resulting broth will be later used.
Put these elements in a bowl with a tbsp of the resulting broth and mash it all
with a fork to form a filling/stuffing paste. Stuff the squids with this paste, but not
in excess, as squid shrink a bit when they are fried.
In the mean time, grind the garlic cloves, the parsley, the almonds, the
hazelnuts, and add the glass of wine .
Heat a casserole on the fire with some olive oil on a medium-to-lo fire; add a tsp
of flour and the mix produced in the hand-blender and simmer for 5 minutes.
After this time add the squids, let them heat a bit, and add the broth produced
during the boiling process of the eggs, potatoes, etc; simmer all this for 50
minutes on a mild fire, and stir it all from time to time. Add the clams, the

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