Materials

• 4 large squid (300-400gr each)
• 2 jars variety of appetizers E. & D. Kontos SA
• 2 medium onions, finely chopped
• 2 medium onions, finely chopped
• 1 leek the white part chopped
• 1 cup herbs of our choice (dill, thyme, parsley, mint, fennel, etc.)
• 1 tbsp. lemon zest
• A few olives

Implementation

Wash the squid and drain. Saute the onions and leeks in a pan with a little oil for 4-5 minutes, add the artichokes and olives, season with salt and pepper and simmer with the wine. Add the herbs, the zest and the breadcrumbs. Mix well and remove the pan from the heat, fill the squid and close it with the mustache and fasten it with toothpicks. Put 1 glass of wine and a little oil in a wide pot. Bake in a medium oven with a covered pot for 30 'or until the squid are soft.