By Jimmy Z.

3 whole squid – cleaned. Reserve tentaclesStuffing
1 clove garlic – finely chopped
1 onion – finely chopped
110g/4ozs streaky rasher – finely chopped
1 tablespoon chopped parsley
½ glass white wine
15g/½oz butter
30g/1oz butter
1 small onion
½ tin tomatoes – well drained
1 clove garlic crushed
Pinch nutmeg
½ glass white wine
Seasoned flour

Cooking Instructions Stuffing
Melt butter and sauté rasher, onion and garlic. Add chopped tentacles, wine and parsley. Cook gently for 10 minutes.
Allow to cool.
Fill the stuffing into the body of the squid. Secure and toss in seasoned flour.
Fry quickly in oil but do not brown. Place in a buttered ovenproof dish.Sauce
Melt butter. Sauté onion and garlic.
Add drained tomatoes, bayleaf, nutmeg and wine. Simmer
Pour the sauce over the squid and bake in a moderate oven 190oC/375oF/Gas 5 for 30 minutes.
Cut into slices and serve with buttered long grain rice.