Calamarian recipe from the Guisados estuary

We clean the squid inside, taking out the stomach bag and the shell very carefully so as not to spoil the skin, and chop them into wide slices. In a casserole we put the oil, the onion and, once poached, add the green pepper and tomato, pool it too.

Ingredients for squid of the stewed estuary:

2. Add the squid and let them cook over low heat; After about 30 minutes we put a jet of Albariño wine, a strand of saffron and a pinch of salt. When they are tender we add the parsley.