Stuffed squid

1. Clean the squid, wash them and reserve the legs.

2. Cut the onion and legs of the squid into small pieces. Poach the onion in oil and when it softens add the legs, letting everything be done a little.

3. Add a little fried tomato, not much, since then we will need it to make the sauce. Let it cook and wait for it to reduce the liquid it has released.

4. Add the cooked egg previously cut into thin pieces or crushed, and mix well with the previously sautéed. Let cool to fill, with the help of a dessert spoon, squid.

3. Put a little oil in a saucepan, add garlic and parsley well crushed and cayenne, watching that it does not burn so it does not bitter. Then add another bit of fried tomato, sauté well and add the white wine.

4. Let evaporate and add the squid. Add the necessary ink so that they are well dark, and if necessary add a little water or better a fish fumet.

5. Let cook everything about 20 minutes over low heat, until the squid are cooked and tender.

6. To thicken the sauce a little, dilute the cornstarch in cold water until the desired thickness is obtained, and let it cook until the sauce is at our pleasure and remove.