Braised stuffed squid from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir

Ingredients

• 1 1/2 kg small squid
• 3 tablespoons light olive oil
• 1 clove garlic, chopped
• 1 small brown onion, chopped
• 2 tablespoons plain flour
• 1 cup hot water
• 1 cup dry white wine
• 1 large brown onion, chopped
• 100 ml light olive oil
• 500 g tomatoes
• cooked polenta, Handmade Sicilian-style Macaroni or short pasta, to serve
• ½ cup torn basil leaves, to serve
• freshly ground black pepper, to taste
• salt, to taste
• 1 dried bay leaf
• 3 egg yolks, lightly beaten
• 1 cup Roast Tomato Sauce
• ½ cup extra-virgin olive oil
• squid cooking liquid, reserved from above
• 2 teaspoons tomato paste
• 3 cloves garlic, chopped
• 150 g Toasted Herb Breadcrumbs
• 3 tablespoons chopped flat-leaf parsley leaves