Method:

Cooking the Vizcaina sauce:

1. Put the ñoras in a bowl with hot water for at least 30 minutes so that they hydrate and become soft.

2. Chop the onion, the garlic, the leek and the carrot. Heat a pot with the olive oil and cook the vegetables under a low temperature for 40 minutes until very soft.

3. Pour the brandy and the wine. Add the bits of bread and cook for another 5 minutes.

4. Take the ñoras out of the bowl, drain them and get the pulp with the help of a table knife.

5. Add the ñoras pulp and the tomato into the pot. In with the fish stock. Cook for another 50 minutes under a low temperature. Season to taste.

6. Puree everything with the help of a food processor (or a hand blender) and strain the puree to obtain a thick but fine sauce. Keep warm.

Cooking the squid:

1. Dice the garlic, the onion and the green pepper. The smaller and more uniform the dices, the better. Cook in a pot with olive oil for around 15 minutes until soft.

2. Separate the squid tentacles from the body. Chop them very finely and add them to the cooking pot together with the crumbled butifarra and the diced iberico ham. Cook for another 5 minutes.

3. Add the bread and pour the wine. Let it cook until the alcohol evaporates.

4. Chop the boiled eggs and add them in.

5. Then pour the water and simmer until all the liquid reduces completely. You should end with a moisturized paste.

6. Stuff the squids with the paste. You can use cocktail sticks to close them and avoid the stuffing to leak whilst they cook.

7. Seal the squids in a very hot pan with some drops of olive oil. Then cook the squids in the Vizcaina sauce for 20 minutes. Plate and serve.