Recipe: Wok with Stuffed Squid

1 Clean and rinse the squid, set aside the tentacles and fins.

2 In a pan, brown half of the onion, add the sausage meat, garlic, chorizo, fins cut into small pieces, salt, pepper, Espelette pepper and parsley. Let simmer for about 15 minutes. Let cool in a bowl, then add the whole egg and breadcrumbs to obtain a well-blended filling.

3 Stuff the squid tubes three-quarters full, close them with a cocktail pick or sew the opening.

4 In a wok, heat olive oil and brown the stuffed squid, the remaining diced onion, and the tentacle pieces. Pour white wine, add 21 oz (600 g) of tomato coulis, season with salt and pepper, add garlic and fresh herbs, saffron and let simmer for 30 minutes.

5 When serving, drizzle the squid with lemon juice, then tomato sauce.