Baby squid in sauce

Ingredients

• 800 g cleaned baby squid
• 1 onion
• 1 green pepper
• 2 garlic cloves
• 400 g crushed tomatoes
• 1 teaspoon sweet paprika
• 100 ml white wine
• 150 ml fish stock
• Extra virgin olive oil
• Salt
• Chopped fresh parsley
• 1 dried chili (optional)

Step-by-step preparation

1. Cut the squid into rings, leaving the tentacles whole. Pat them dry with paper towels.
2. Sauté the squid in a casserole with a little oil over high heat for 2 minutes. Remove and set aside.
3. In the same casserole, cook the chopped onion, pepper and garlic over medium heat for 10 minutes.
4. Add the paprika and stir for a few seconds, without letting it burn.
5. Add the crushed tomatoes and the chili, if using, and cook for 10 minutes.
6. Pour in the white wine and let the alcohol cook off.
7. Add the stock and the squid and simmer for about 20 minutes, until the squid is tender and the sauce has thickened.
8. Adjust the salt and serve with chopped parsley.