Preparation

Clean the squid and save the ink bags. Cut the squid into pieces, also the tentacles.

Lightly fry them in the hot oil. Gradually add the ingredients for the sauce: garlic, onion, chili and parsley. Add the tomato, wine, salt and pepper. Crush the ink bags in a mortar and mix with a little of the sauce; add it to the sauce. Let them cook over low heat for about 1/2 hour.

If you want to curdle the sauce, you can use a little toasted and grated bread. When serving, add 2-3 tablespoons of minced parsley and more crushed garlic or minced raw onion, if desired.

Servings
6

Ingredients

  • 1 kilogram of squid.
  • 3 oil tablespoons.
  • 6 cloves of garlic
  • 1 onion.
  • 1/2 cup of minced chili.
  • 1 cup of red wine.
  • 1 tablespoon of tomato puree.
  • 1 tablespoon of salt.
  • 1/4 teaspoon ground pepper.