Stuffed squid with halloumi in spicy tomato-pepper sauce

Allow the inks to defrost.

Slice the garlic. Drain the peppers and cut finely. Heat the oil in a pan and fry the chilli pepper and half the garlic for 30 seconds.

Add the sherry and cook for 1 min. Add the chopped paprika, tomato frito, smoked paprika, pepper and salt.

Let the sauce simmer for 15 minutes on low heat. Stir occasionally.

Meanwhile, make the filling. Grind the cheese, prawns, cumin, the rest of the garlic, the parsley, pepper and possibly salt in the food processor.

Fill the ink fish tubes with the cheese shrimp mixture. Close the opening with a cocktail stick.

Put the stuffed squid in the sauce, put the lid on the pan and simmer for 25 minutes. Times regularly.

Divide the squid and sauce over the deep plates. Garnish with the parsley. Cut the lemon into slices and serve.