Wash the squid, peel them and extract the translocidal part (similar to a cardboard) from its interior.
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| Ingredients to squid to Provencal with white rice: |
| Extra vìrgen olive oil 2 kilos of squid 2 red stinging stories in strips 6 cloves of garlic 4 chopped onions in strips 1/2 cup of parsley 4 laurel leaves 1 can of tomatoes in their juice (200 gram) |
Ingredients to squid to Provencal with white rice:
2. Aliñar with salt and pepper. Sweat the mashed garlic in a cauldron with four tablespoons of olive oil.
3. Add the onions and red paprika cut into strips, the tomatoes in their juice, salt and pepper to taste.
4. Apart, in another cauldron with three tablespoons of olive oil, brown the squid. Join the squid to the previous sofrito.
5. Add the bay leaves and the half cup of wine. Cook until the salsa thickens. Serve very hot accompanied with white rice.
6. If the sauce is very thick, lighten with a fish consommé or white wine, and not with water because the taste is going.
