*calamari, cleaned, tentacles removed (reserved) 1. Blend the sausage meat, breadcrumbs, chili and parsley 2. Set the oven on steam at 65°C 3. Vacuum pack the sausage mixture and cook for 60 minutes. Allow to cool in a blast chiller 4. Use the mixture to stuff the squids. Reserve any remaining stuffing 5. Sauté the onions and garlic in a skillet. Once softened, add any remaining squid stuffing along with the tentacles *garlic cloves, halved, stemmed and finely chopped 6. Add the purée and lower the heat. Simmer for 6 minutes 7. Set the oven on combi at 130°C 8. In an ovenproof dish, combine the calamari with the purée, making sure to have all the squid coated 9. Bake for 12 minutes 10. Serve