- 120g/ 4oz oil
- 2 onions, chopped
- 6 cloves garlic, crushed
- 2 green peppers, chopped
- 2 tomatoes, peeled and chopped
- 900g/ 2lb squid, cleaned and cut into rings, the feet chopped
- 120g/ 4oz red wine
- 2 tablespoons chopped parsley
- 2 teaspoons paprika
Heat the oil in a large, wide frying pan. Add the onion and garlic and let them soften.
Add the peppers and 5 minutes later the tomatoes, and cook until they too have softened.
Add the squid and stir until it changes colour. Pour in the wine and sprinkle in the parsley and paprika. Season and simmer for about 30 minutes – the whole thing should be thick, with no watery juices.