Recipe: Wok of Stuffed Squid

Clean and wash the squid, reserve the tentacles and the "fins".
In a pan, sauté half of the onion, add the sausage meat, garlic, chorizo, the fins cut into small pieces, salt, pepper, the 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 homogeneous filling.
Stuff the squid tubes 3/4 full, close them with a cocktail pick or sew the opening.
In a wok, heat olive oil, brown the stuffed squid, the remaining chopped onion, the tentacles in pieces. Pour in white wine, add 600 grs of tomato coulis, salt, pepper, add garlic and fresh herbs, saffron and let simmer for 30 minutes.
When serving, drizzle the squid with lemon juice, then with tomato sauce.