4 squids 300g of traditionally-made Mahon-Menorca cheese 25g of raisins 25g of pine-nuts 50g of sobrasada 2 eggs Breadcrumbs Water Milk Garlic Salt Pepper Parsley Olive oil

Clean the squids. Chop the fins, head and tentacles. Add the beaten eggs, raisins, pine-nuts, sobrasada, breadcrumbs, garlic, parsley and semi-cured Mahon cheese. Stuff the squids with this mixture. Lightly fry the squids in olive oil. Add a glass of water and, when it starts to simmer, add a glass of milk. Cook for 45 minutes. Remove the squids and fold the garlic, parsley, salt, pepper and breadcrumbs into the sauce, stirring for 3 minutes on a low heat.

Pour some sauce onto a plate. Mark the squid by slicing it across several times. Place it on the sauce. Serve with a sautéed vegetable garnish.