Les Calamars Farcis

Marie-Francoise Gaff-Deletraz

This dish is absolutely delicious, but requires a lot of preparation.

8 squids, cleaned*
1 ham slice, thinly chopped
3 shallots, thinly chopped
2 garlic cloves, crushed
1 bunch of parsley, chopped
1 cup of breadcrumbs
4 tablespoons oil
1.5dl dry white wine
3 tomatoes
salt, pepper

Clean the squids (see below for instructions).*
To make stuffing: Mix together: parsley, ham, shallots, garlic,
breadcrumbs, salt, pepper.
Fill the bags of the squids with stuffing. Close the opening with a
cocktail stick.
Heat up the oil in a pan. Saute the squids and add the white wine.
Peel and crush the tomatoes, add to the pan.
Simmer covered for 1 1/2 hours.
Serve hot with boiled rice. Serves 4.

*How to clean the squids:
Scrape and then pull off their tentacles. Cut into small pieces.
Carefully remove the cartilage from inside their bags but don't puncture
as they will be filled with the stuffing.
Remove the transparent membranes that envelope the bags.
Wash and dry the squids.

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