Stuffed squid

Ingredients:
1 squid per person, 100 g pork meat, 100 g veal, 1 monkfish tail, the fins and tentacles of the squid, 1 jar of homemade sofrito (prepared and preserved in summer: onion, green pepper and vine-ripened tomatoes), garlic and parsley, breadcrumbs, 1 glass of brandy, 1 egg, raisins and pine nuts.

Preparation:
Clean the squid. First, sauté the fins, tentacles and meat. Remove them and, using the same oil, prepare the sofrito or add the jar of summer-made sofrito, letting it gently cook, then add a small glass of brandy. Put everything into a blender: the sofrito, tentacles, meat and fins, and add a beaten raw egg, raisins and pine nuts.

Use this mixture to stuff the squid and close them with a couple of toothpicks so that the filling does not come out. Place them in the tray, dish or clay casserole in which they will be baked.

Sprinkle the squid with chopped garlic and parsley, breadcrumbs and the remaining stuffing mixture, then add a generous drizzle of olive oil, a small glass of water and a dash of milk —just a little, as milk tends to stick.

Bake until fully cooked, between half an hour and forty-five minutes.

If you wish to prepare the stuffed squid with milk, follow the same procedure, but first fry the squid tubes and add more water than milk to the baking dish or clay casserole.