First you must clean the squid.

If you put them under running water they clean more easily. Remove the innards the tentacles and the fins. The innards are of no value but save the tentacles and fins. Remove the skin of the squid and rinse well inside and out.

Let’s prepare the stuffing for the squid

In a mortar place the almonds and parsley and crush them well. This should be as well ground as possible.

With scissors cut up the fins and tentacles.

In a large bowl place the hard boiled eggs peeled and diced, the olives diced, the tin of tuna, the almonds and parsley, and finally the fins and tentacles..

Add a little salt.

With a small spoon we begin to fill the squid with this preparation and we close them with a toothpick as you see in the photo.

Let’s prepare the sauce
We cut the onion and tomato small pieces.

We prepare a casserole dish for the oven.

Put in it the oil and when it has heated add the onion. When this has turned golden add the tomato and cook over a low heat for 10 minutes.

After 10 minutes add the wine and the water.

Add a little more salt and taste to see if it to your liking.

Finally put in the stuffed squid and let cook until they are tender, some 20 minutes. This depends on the quality and size of the squid.