* 4 squids, big
* 1 tomato, ripe
* Borges Raisins
* Borges Extra Virgin Olive Oil
* White wine
- * Sprinkle with parsley and serve.
Step by StepClean the squids chop the potatoes and mix them with breadcrumbs and some raisins. Grate the tomato and add it to the previous mixture. Add salt and pepper to the mixture and use it to fill the squids.
Place the squids on a baking tray greased with olive oil a dash of white wine. Brush the squids with olive oil and cover with grated tomato. Bake for 20 minutes at 180ºC.
Spread out some hot tomato sauce on the base of the plate and place the vol-au-vents on top.