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Preparation time: 2 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
8 large squids
16 prawns
10 medium red onions
6 tsp chopped garlic and parsley
Extra virgin olive oil
1¼ cups dry white wine
Directions:
1. Clean the squids then finely chop the tentacles and fins. Set aside.
2. Pour olive oil into a slow cooker. julienne onions very finely then add it to the hot oil.
3. Cook the prawns for a minute so they are not well cooked. When done, put them in an ice-cold water then peel and chop them.
4. Once the onions are golden, add the chopped squid parts. After some minutes, add the prawns and season.
5. Add 6 oz. of white wine then let it gradually reduce, adjust seasoning. Once it’s done, let it rest for 2 to 4 hours. Mix the required quantity of olive oil with parsley and garlic then let it rest until you need it.
6. Start stuffing the squids with onion mixture then heat the oil with parsley and garlic.
7. Once the squids have been stuffed, seal with a wood toothpick.
8. Fry the squid for 5 minutes then add the remaining wine, season then let it slowly reduce. Serve at once.
