Lulas recheadas (Portugees), stuffed squid, gevulde inktvis.

Recipe:

Take 900 grams of small squid. Remove the guts by pulling on the head while holding the body. Remove the plastic bone from the body. Cut the tentacles off of the head and keep them. Under running water remove the purple skin of the body and throw it away. Remove the wings and keep them (skin removed) as well. Rinse the insides of the bodies until they are completely clean.

Fill the squid bodies with the following mixture, and close them with a toothpick or a trussing needle: Chop up the wings and tentacles. Cut up 100 grams of dried ham (presunto). Chop 1 onion and 3 garlic cloves and fry them together with a lot of olive oil, some butter, the ham and the squid-parts in a pan. Let it cool down a bit, then add a big handful of chopped parsley, a big handful of bread crumbs, an egg and just enough milk to give it a paste-like consistency.

For the sauce, fry a big onion and three cloves of garlic in a lot of olive oil. Add 8 cubed tomatoes (skin removed), and perhaps one or two teaspoons of tomato paste. Let this cook for a while, then add enough milk so the sauce can cover and cook the squid. Adjust the seasoning with loads of salt and pepper. On a small flame, cook the squid in this sauce for at least an hour. Serve with rice or potatoes. Et voila!