Squid in its ink.

Clean the squid/chipirones. First dry them on absorbent paper, then remove the legs, remove the cuttlefish and remove the skin. Turn them inside out and clean them. Separate the legs from the head (and mouth) and reserve the legs. Separate the fins from the body and reserve.

Chop the boiled eggs. Peel the shrimp and reserve the skins, chop the shrimp and chop the legs and fins. This will be the stuffing.

Stuff the squid with patience and care. They should not be too stuffed, keep in mind that they will shrink when cooked. Close them with a toothpick at the end. BEWARE, in my photo they are too stuffed and ended up opening while cooking. Fill them about halfway. If you have leftover stuffing do not throw it away, incorporate it at the end, along with the squid, in the sauce.

While you do all this you can improve the seafood broth if you put the shrimp skins in a pot with a dash of oil and salt to remove all the juices and then let them boil with the broth. Then strain the broth and reserve.

Now the sauce. Chop the onion and the carrot finely and sauté in a pan with a little oil and a pinch of salt. Keep in mind that the seafood broth is strong and it is better to rectify at the end with salt than to overdo it now.

Then add the wine and let the alcohol evaporate. Then add the fried tomato and the ink. Stir and add the broth. IMPORTANT: The ink MUST BOIL if it is not toxic.

Once it has started to boil we pass it through the blender, in my case the blender broke and I had to pass it through the mincer, hence the sauce was a little more "lumpy". Before throwing it back into the pan, flour the cuttlefish (I have put 4gr of oat flour because it is the amount that has adhered to the cuttlefish but to do so you will need to put in a plate more flour). Seal the stuffed squid in the frying pan with a little oil, then add the sauce and boil it all together for 10 minutes.

You can serve it with cooked rice, which is even better!