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