- a little olive oil, for frying
- 1 large onion, chopped
- 2 garlic cloves
- 350g minced pork
- 2tbsp capers
- 1 egg, beaten
- 2tbsp breadcrumbs
- 2tsp dried oregano
- 4 medium squid tubes
- 2 x 400g tins chopped tomatoes
- 100g pitted black olives
Heat the oil in a saute pan then gently cook the onion and garlic until softened. Allow to cool then mix half with the pork, half the capers, egg, breadcrumbs and oregano. Use this to stuff the squid tubes then secure the end with a cocktail stick.
Heat a little more oil in the pan then brown the squid all over. Return the remaining onion and garlic to the pan with all the chopped tomatoes, remaining capers and olives. Season well. Bring to the boil then simmer very gently for 1 hour 30 minutes. Serve with rice or crusty bread and a salad.
This dish will sit happily in the fridge for 24 hours