Stuffed squid from Winter Food by Jill Norman

Ingredients

• 50 g pine nuts
• pimentón
• salt and freshly ground black pepper
• 1 small onion, finely chopped
• 4 squid, each weighing about 200 g
• 2 cloves garlic, crushed
• sugar, salt and freshly ground black pepper
• 2 tablespoons finely chopped parsley
• grated rind of 1 unwaxed lemon
• 4 tablespoons fresh breadcrumbs
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 onion, finely chopped
• 100 ml white wine
• 1 bay leaf
• 2 sun-dried tomatoes in oil, finely chopped, or 1 tablespoon sun-dried tomato paste
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• 2–3 tablespoons white wine
• 400 g tinned chopped tomatoes