... "Stuffed squid" prepared under the peka - just delicious! First you clean the fish - Carefully remove the jaw, skeleton and ink bladder, peel off the skin and wash under running water. Cut the tentacles / arms from the tubes and chop them for later filling. For the filling, braise fine cubes of bacon and onion - let cool in a bowl. In the meantime chop fresh herbs and garlic - then mix with the chopped arms, the bacon and the onion, add a dash of olive oil and a hint of pepper ... "Time to fire!" ...
