Preparation

Clean the squid by separating the head and the tentacles.
Remove the eyes and the beak and clean the squid's body from the inside very well.
Chop the head, tentacles and small squid very well.

In a frying pan fry the chorizo ​​cut into slices to remove some of the fat and improve the flavor.

In a pan, start by making the sauté by adding 2 tablespoons of olive oil, the onion, garlic and bay leaves.

When the onion is tender, add the wine, the salt, the finely chopped red pepper, the finely chopped chorizo, the chopped parsley, the finely chopped skinless and seedless tomato and the chopping made from the squid and cook for 15 minutes .

When the preparation is ready, turn off the heat and let it cool down a little.

Then fill the squid with the stew and close the squid with toothpicks.

To the remaining sauce, add water and the filled squid and simmer for another 15 minutes.

Check the seasonings and you're done.

Serve with rice or boiled potatoes or French fries.

Ingredients

  • 8 squids (6 large and 2 or 3 smaller)
  • Smoked pork sausage (chouriça)
  • 4 very ripe tomatoes
  • 2 large onions
  • 6 cloves of garlic
  • 1 red pepper
  • 2 bay leaves
  • 20 cl of white wine
  • olive oil
  • toothpicks
  • salt
  • parsley