Callmerave pockets

400 g � carcasses squid

3 � medium size bulbs

300 g � spinach

� a bunch of parsley

500 g � tomato puree

� Spices:

1 tbsp. � fennel seeds

1 tsp. � cumin seeds

1 tsp. � ground cumin

1 tbsp. � red bell pepper

1 tbsp. � harissa

� olive oil , salt , sugar

One onion very finely chopped and simmer until soft in olive oil. At a minimum the fire, stir in the chopped spinach and parsley. After 30 seconds the contents of the pan to transfer to a separate bowl. If the spinach gave a lot of water, it should stir a handful of dry rice. Then the liquid is slightly absorbed. But the rice should be avoided.

Been carefully rinse the squid and check for leaks. Damaged carcass and tentacles to chop up and add to the spinach. This mixture and stuff the squid.

Close the opening with a toothpick or sew thread is not necessary. Squid put in a baking dish and cook the sauce. The sauce is very simple: the mixture is passed through a blender onion and tomato puree, bring to a boil. How is boiling, add the spices and season with salt and add a pinch of sugar. Salt has to be slightly smaller than you want, because squid+spinach already contain salt.

Sauce to pour over the squid so that they do not show on the surface. Cover the form with foil and place in a preheated 180 degree oven. After 25 minutes, the foil to remove and add all the remaining spices. Put it in the oven for another 20 minutes.

Usually served with pasta, couscous, rice.

Bon appetit!