Wash, gut, and remove the skin of the calmars (especially the ones for the stuffing),
drain them on a piece of cloth.



STUFFING


Wash the «blettes». Peel the onion and the cloves of garlic.

Pass all the stuffing ingredients through a masher equipped with a medium size gril.

Stuff each calmar with this mixture. Wash and drain the caul, then cover the calmars individually with it.


SAUCE WITH PARSLEY


Wash and drain both types of parsley.
Mix the curly and the flat parsley, 10cls of water and the butter.

Season.. Peel and add the garlic. Boil the sauce, then, while whipping, cook it on a hot temperature for 5 minutes. Mix and store it.



CAPONATE

Wash and cut the eggplants into small cubes. Cook them for 5 minutes in the steam.

Peel and thinly cut the onion and the garlic. Fry them with olive oil in a stewpan.

In a pan, boil the tomatoes for 30 seconds. Remove the skin, the seeds, then mash them.

In the previous pan add the tomatoes, the eggplants, cook them for 20 minutes on a soft temperature. Add the caper, then the vinegar, and season.


Fry the rest of the flat parsley, store it on absorbent paper.
Heat the oven to 200°. Put olive oil in a pan, fry the calmars until they get light brown.

Heat it in the oven for ten minutes.


BEFORE DRESSING

Put some 'caponate' in each plate with the calmars (cut into 2 pieces). Pour the sauce over the calmars, sprinkle with fried parsley.