In this recipe you have to take into account that there are two elaborations. On the one hand, the stuffing, which also asks us for a little hour of rest, and on the other the making sauce, which will also serve to give the final touch to the squid.
We start by cleaning the squid, cutting the legs, which we will also use for the stuffing, and reserving the body in the fridge. Meanwhile, chop the garlic and onion from the farce and fry them together with the legs in a frying pan with a drizzle of olive oil. Drain and reserve while we soak the sliced bread with a pinch of milk.
In a deep bowl, mix the meat, the sliced bread, the poached onion, legs and garlic, the egg, the salt and the pepper, until the mixture is well integrated and homogeneous. In the pan that we have cooked the poached we test the point of salt cooking a piece of the stuffing dough. If it is to our liking, refrigerate for an hour to settle.
Once settled, we stuff the squid with the help of a sleeve and start the sauce. To do this, chop the rest of the vegetables in julienne to have the mise en place ready. by his side, We mark the stuffed squid on all sides over high heat in a large saucepan and set aside when they have taken on color.
Next, add the vegetables from the sauce to that saucepan and poach them over low heat for 25 minutes. When they are well toasted, add the brandy and the white wine and We let them reduce by half. Then we add the fish broth and the squid ink and let it cook for another 15 minutes over low heat.
We crush the sauce conscientiously, straining if necessary, and add the stuffed squid, letting them cook over medium-low heat for another 20 minutes until they are ready.