Stuffed Squid

Thaw and clean the squid. If you are using fresh baby squid, separate the tentacles, chop them, and add them to the stuffing. Peel and finely chop one onion and two cloves of garlic.

In a deep frying pan, heat two tablespoons of olive oil and lightly fry the sliced vegetables. Add the sliced red sweet pepper and simmer for five minutes.

Pour in the tomatoes with the juice, bring to a boil, and simmer on low heat for twenty minutes. Season with salt and pepper to taste. This will be the sauce in which the squid is baked in the oven.

Prepare the filling by finely chopping one onion, two cloves of garlic, and smoked sausages. Ideally, you will need Spanish chorizo sausages, but any thin hunting sausages will do.

In another pan, heat two tablespoons of olive oil and fry the vegetables with the sausages over medium heat, stirring until golden brown. Remove from heat.

Cook long-grain rice (such as Jasmine) until tender. I cooked it in a multicooker. Add the rice to the pan with the vegetables and sausages, season with salt and pepper, and mix. I also added a pinch of smoked paprika to enhance the smoky aroma and taste.

Stuff the squid with the rice filling tightly and secure with toothpicks.

Pour tomato-pepper sauce into a deep and wide baking dish and place the stuffed squids on top. I used two medium-sized dishes. Place the dish in a preheated oven at one hundred and eighty degrees Celsius for twenty minutes. Serve the stuffed squids hot, garnished with chopped parsley.