3 lb Squid, cleaned and left
-whole
1/4 lb Ham, coarsely chopped
2 Hard-boiled eggs, coarsely
-chopped
2 Egg yolks
2 c Cooked white rice
2 tb Parsley, chopped
1 c Canned tomatoes, cut in half
2 Onions, finely chopped
4 tb Olive oil
Salt and pepper to taste
Preheat oven to 350F.
Saute onions in a frying pan over medium heat until translucent. In
a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
Stir in the egg yolks to bind the mixture. Stuff this into the squid
with a small spoon. Seal each one with a toothpick. Layer in a
baking dish and cover with tomatoes. Bake for 20 minutes.
Serve hot or warm with a green salad and a not too strong red wine.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
