Encornets Farcies - Stuffed Small Squid - cooking recipe

Ingredients

1 kg small squid, whole (approx 3 per person)
750 g pork sausage links (raw, casings removed)
2 onions, very finely chopped
1/2 green bell pepper
1/2 red bell pepper
1 glass dry white wine
1 kg tomatoes, very ripe, peeled and chopped (or 2 400g tins peeled tomatoes)
4 garlic cloves
2 small dried chilies
1 bouquet garni
3 tablespoons parsley, finely chopped
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
1/3 - 1/2 cup olive oil

Preparation

Clean your squids, keeping the tentacles. Drain squid well.
Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes, set aside to cool.
Put on the sauce: finely mince the other onion, the garlic and the peppers (I blitz the lot in the mixer).
Heat a good slurp of olive oil in a casserole, add onion/pepper mixture and sweat for 5 minutes. Add tomatoes, chopped, bouquet garni, pepper, salt, teaspoon of sugar and 2/3 of the white wine. Bring to the boil, and simmer for 20 minutes.
Prepare stuffing: chop tentacles finely, and mix with sausagemeat, crumbled dried chilli, chopped parsley, cooked onion, pepper, salt, and remaining white wine.
Stuff squids with this mixture and put into ovenproof dish in one layer. Remove bouquet garni from sauce, pour hot tomato sauce over squids, and bake, uncovered, in the middle of the oven at 180C for 1 hour.
Serve hot or cold, with a green salad and some rustic bread.