Stuffed squid

Preparation:

Preparation: Cut the cuttlefish with a pair of scissors by incisions at the level of the belly, empty them leaving the head and bone, wash them and let them drain. In a bowl, mix the breadcrumbs with the Parmesan cheese, the eggs, the minced garlic, 2 tablespoons of oil, the parsley, salt and a minced cuttlefish with crescent. Mix everything well and fill the cuttlefish with the mixture; sew the incision with a needle and thread. Put 3 tablespoons of oil in a saucepan and brown the cuttlefish over high heat, turning them carefully. When they have taken on a dark colour, add a liter of water and cook over a very low heat for 1 hour.