Shuffed calmars (kalmar mihchi)

the calamars are emptied, washed and peeled by the fishmonger. the lateral fins and tentacles are removed by a pair of scissors, put to be cooked in a salty water during a full half of an hour, or they are browned in a frying oil, and they are, then, strained and finely chopped. Parsely is sorted out, washed and chopped. An onion is peeled and cut into thin slices.
two hardboiled egges are cut into small cubes. A handful of rice is cooked in a salty water and strained. all these foodstuffs are mixed with the 2 eggs and the 50g. chopped parmesan and spiced with salt pepper according to taste. the calamars pockets, after that, are stuffed, their openings are sewed they are pierced in different places with a big needle in order not to be burst while cooking.
At the next stage, oil is heated in a cooking pot and the stuffed calamars are fried from all the sides together with the sliced onion. the tomato puree(diluted in some water), the hot chillisauce and the chopped garlic are added together with a moderate amount of salt. water is added just as much as the calamars are covered and is brought to the boil. Heat is reduced and the mixture is left simmering for 45 minutes, under cover. As the calamars are ready (well-cooked : soft when touched by the index finger and the thumb).
the sauce is left evaporating in order to reduce it if it is not thick, salt is adjusted and the pot is removed from fire.
The calamars are strained, the sewing thread is removed and they are served entirely or cut into slices, the sauce is served separately.