2 large squid, cleaned, and their tentacles reserved
1 C. olive oil
2 squid tentacles, finely sliced
60 g fresh breadcrumbs
1 clove of garlic, crushed
1 C. pine nuts
30 g fresh parmesan, finely grated
1 egg, beaten
1 C. chopped fresh parsley, chopped
SAUCE TOMATOES IN CALMARS
4 c. olive oil
2 tubes of stuffed squid
1 garlic clove, finely chopped
3 anchovy fillets in oil
400 g of tomato pulp
1 C. fresh oregano leaves
Additional oregano strands, for presentation
Clean the squid and cut off their head and beak. Leave whole tubes and keep small clusters of tentacles together. Discard the heads. Remove the transparent pen from each tube, then rinse.
Stuffing: Heat oil in medium-sized frying pan and fry tentacles for one minute. Drain and place in a bowl. Add breadcrumbs, garlic, pine nuts, parmesan, egg and parsley. Season with salt and pepper, then mix.
Divide the stuffing into the squid tubes leaving a little space on top. Close the tubes with a toothpick.
Sauce: Heat the olive oil in a small frying pan, add the stuffed squid and cook gently for 10 to 12 minutes. Add the garlic and anchovies and continue cooking, stirring until the anchovies have almost dissolved in the oil. Add the tomatoes, salt, pepper and oregano. Mix well.
Make sure the sauce covers the squid. Cook gently, uncovered, 15 to 20 minutes. Let rest in the sauce for a few minutes.
Presentation: Cut the squid tubes into rings 1 cm thick. Spread a spoonful of sauce in a serving dish, place the slices of squid on it and decorate with oregano sprigs.