- 2 cans of stuffed squid in oil
- 1 onion
- 1 clove of garlic
- 300 g of ripe tomatoes
- 50 g of olives
- aromatic herbs and salt.
Fry the onion, garlic and parsley in the frying pan, add peeled, cut tomatoes, aromatic herbs and salt.
When the tomato is ready, sieve the sauce, add the olives cut in halves and pour everything onto the whole stuffed squid.
Serve in a casserole with fried bread triangles