Clean the squid by removing the transparent bone, the gut and the head but keep the tentacles.
Wash them thoroughly, remove the fins and simmer them briefly together with the tentacles in salted water.
In a bowl, stir together the well chopped cooked spinach, eggs, bread crumbs, minced squid fins and tentacles, Parmesan, salt and pepper and a spoon of extra virgin olive oil.
If the mixture is too compact, you can dilute it with a few tablespoons of milk. With this paste stuff the open squid carcasses and seal the openings with a toothpick.
In a shallow thick bottomed saucepan, heat the oil and briefly sauté the peeled and sliced shallots, add the squid and let them brown.
Drizzle over white wine and let it evaporate, add the chopped tomatoes and parsley, season with salt and pepper and and cook for about 30 minutes.
If necessary add a little hot water or vegetable broth to avoid it drying up. Allow to cool and individually serve the squid, sliced and resting in its sauce.
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