Stuffed squid in tomato sauce

Method

1. 1 Remove the squid's head, peel off the membrane, and rinse the ink sac, keeping the ink tube intact for stuffing.
2. 2 Soak the wood ear mushrooms and vermicelli for 15 minutes until softened, then chop them finely and mix with the minced meat, dried onions, fish sauce, and pepper.
3. 3 Fill the ink tube with the filling, filling it only about two-thirds full, then pierce a few holes and use a toothpick to seal the opening.
4. 4 Pan-fry the squid for 6 minutes until seared and golden brown, then remove and place on a plate.
5. 5 Sauté the tomatoes until they turn into a sauce, then add the squid and simmer over low heat for 12 minutes before sprinkling with chopped scallions.

With an appliance

• Oven 45 min

  Replace steps 4–5: place the stuffed squid in the tomato sauce tray, cover tightly, and bake at 180°C for 18 minutes, opening the foil for the last 3 minutes to sear the squid; steps 1–3 remain unchanged.