Gut the squid, open and wash. Keep the heads after having removed the hard part. Shred the bodies. Put two tablespoons oil into a heavy saucepan, add the well wiped squid. Make them give out their juice over a high heat, stirring continuously. When all the water has evaporated and only oil remains, add the onions, finely chopped garlic and the piece of orange rind. Fry for a few minutes. Moisten with the brandy, remove from the heat, cover. Allow to macerate for 5 minutes then add the flesh of the skinned and and seeded tomatoes, the tomato paste the white wine which must barely cover the tomatoes, the bouquet and the crushed chilis. Salt, pepper, cover. Gently cook for 1 hour or longer depending on the size and the softness of the squid. If necessary, add a little water if the sauce is reduced, adjust the seasoning to taste, it should be quite spicy. To serve, beat the egg yolk with 3 tablespoons of olive oil which you pour little by little the way you do for a mayonnaise. Thin with the sauce which you add one tablespoon at a time, remove the squid from the heat, pour in the egg and stir.
