Directions
1Clean the squid well and do the ink aside.
2Cut the squid into pieces, also the tentacles.
3Light frying in hot oil.
4Gradually add the ingredients for the sauce: garlic, ui, pepper and parsley.
5Add tomatoes, wine, salt and pepper.
6Crush the ink sacs into the mortar and mix with a little sauce.
7Try to remove all ink.
8Stir until sauce.
9Simmer about 1 / 2 hour.
10If you want to separate the sauce, You can use a bit of toasted bread crumbs.
11When serving you can 2 of 3 tablespoons of parsley and garlic or raw onion if desired.