Preparation

Wash the squid with cold water, remove the chitinous radula (mouth) and season with salt.
Bring the pan to the heat with the oil and the crushed garlic with the skin, the bay leaf and the peppercorns in order to flavor the oil.
Add the squid, and fry over a low heat, sprinkle with white wine and a little water to finish cooking.
After cooked, sprinkle with chopped parsley and serve with boiled potatoes.
You can choose to serve with fried potatoes, another very appreciated accompaniment.

Ingredients

  • 1 kg of medium or small squid
  • 800 g of potatoes
  • 1 dl of olive oil
  • 4 cloves of garlic
  • 1 bay leaf
  • 1 dl of white wine
  • 1 bunch of parsley
  • White pepper
  • salt