Stuffed Squid

Directions

1. 1
   Drain the squid well.
2. 2
   Add eggs to boiling salt water, and cook for 10 minutes. Drain, and peel.
3. 3
   Separate the legs from the body of the squid.
4. 4
   In a blender, place the squid legs, boiled eggs, sausage, parsley, olives, 3 garlic cloves, 1 onion, a pinch of salt, and a drizzle of olive oil.
5. 5
   Mix for a few seconds. The mixture should not become liquid, but neither contain big chunks.
6. 6
   Fill the squid body, carefully so as not to break. Close the top of the squid with a toothpick.
7. 7
   In a large pan, saute 1 onion and 3 minced garlic cloves in olive oil until golden.
8. 8
   When the onion is translucent add the tomatoes, tomato paste, chopped parsley, and white wine.
9. 9
   When boiling, add the squid and let cook for about 20 to 25 minutes, stirring occasionally. Remove from heat.
10. 10
    Serve with white rice.