Stuffed squid

Clean the squid. Reserve the tentacles and fins.

In a low saucepan put a splash of EVOO and fry the garlic and an onion. Add a red bell pepper, a green bell pepper, the leek, the carrots and a little bit of water so that it does not get dry. Let everything poach well over low heat.

In another low saucepan, fry the other onion, the green and red bell pepper.

Chop the tentacles and fins into small pieces and add them to the second pan. When cooked, add the chopped serrano ham.

With the mixture we have just made, fill the squids and close them with toothpicks so that they do not come out. Set aside

Now we beat all the vegetables in the first pan. Add a little water so that the sauce is not so thick. Pour it into the pot and put the squid almost covering it.

We leave them for about 45 minutes over low heat. When they are soft, turn them off. Chop parsley on top and that's it!