8 Squids (this time we did it with calamari, which are larger. Try to do it with a medianitos cuttlefish and see that difference)
1 and ½ onion
2 cloves garlic
1 raw egg
2 ripe tomatoes
We started cleaning the squid. Under the tap will let removing the skin, viscera and pen. The rinsed well so that they are white and give them back. This step is important because we provide fill, the filling can not leave and not shrink.
We fill biting whiskers squid and mix it with half a chopped onion, a boiled egg, garlic and parsley. Now we have to amalgamate the mix and make it manageable. What we'll do is add the beaten egg and a little grated bread, so until a homogeneous, easy to handle but juicy mix.
Fill the squid and close with a stick, as if cosiéramos cloth. The brown them in a pan with hot oil and reserve in a saucepan. What we want to do this is not squid, is dorarlo and seal it before putting it to cook. The flavor and color of the dish will improve enough if you do this step.
In the same skillet and sear the squid with the same oil we will prepare the sauce. Add the onion into julienne strips and let it soften slightly. Then we put a spoonful of breadcrumbs, chopped tomatoes, half a glass of water and a half of wine. We let it go cook until it begins to boil. Then we pour it on the calamari we had reserved and cook until tender. If you see that is a little dry you can go adding more liquid.
The cooking time depends on the size and quality of the squid so go testing.