Squid Stuffed with Shrimp

1. Chop squid tentacles.
2. Briefly sauté garlic in olive oil, being careful that it does burn. Add squid tentacles and frozen shrimp, stir.
3. Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates.
4. Add parsley, stir, remove from the flame.
5. Add cheese, rice and bread crumbs, stir and combine to obtain a thick, uniform filling for the squid.
6. Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in case squid are smaller), it can be added to the sauce.
7. Sauté stuffed squid in olive oil for 2 minutes on each side or until golden. When done, place the squid into an ovenproof dish suitable for oven baking.
8. Prepare sauce with the same oil in which squid was sauteed. Add tomato puree, spices and, if necessary (in case that the puree is tart), sugar. Stir and pour over the stuffed squid.
9. Bake squid, covered, in the oven for 35-40 minutes at 180ºC (about 355ºF).

Serve with white focaccia and a glass of white wine.