Ingredients
for 4 people
2 onions
2 cloves of garlic
5 tomatoes
1 glass of rice
10 g of coriander
100 g of chorizo
12 small squids
thyme, bay leaf
Espelette pepper
Preparation
1 Peel, wash and chop the onions. In a saucepan, heat a little oil and sweat the onions. Add 1 teaspoon of sugar and salt. When the onion becomes translucent, add 1 crushed garlic clove, the tomatoes cut into pieces, thyme and bay leaf. Season with Espelette pepper. Cook over very low heat for 2 hours. Mix and crush the tomatoes during cooking.
2 Cook the rice in a pot of hot, salted water. Peel, crush and sweat the garlic. Mix the drained rice, garlic, chopped coriander and peeled and chopped chorizo. Adjust the seasoning with salt and pepper.
3 Clean, drain and dry the squids. Using a small spoon, and a lot of patience, stuff the squids with the rice and chorizo mixture. Fill up to ½ cm from the edge as the squids shrink during cooking.
To finish Sauté the squids in a skillet with a drizzle of oil for about 5 minutes, until they are evenly browned on all sides. Serve with the tomato confit.