serves 4
24 small squid
2 onions
2 tomatoes
salt and pepper
1 tablespoon olive oil
1 clove garlic
2 oz/50 g breadcrumbs
1 teaspoon chopped parsley
Clean the squid in several changes of water, separate the ink-bags carefully and place the liquid in a cup.
Heat the oil in a saucepan and lightly fry the chopped onion, chopped garlic, tomatoes (peeled) and chopped parsley.
Put the squids in this, adding sufficient water to cover;
simmer till tender.
In the meantime, stir the ink with the breadcrumbs, salt and pepper, adding a little of the stock from the saucepan.
When the squids are cooked, add
the ink, stir well while slowly bringing to the boil.
Serve with slices of fried bread and boiled rice.
