Txipirones fideuá (baby squid noodle)

Chop the onion, green bell pepper and txipiron very small, I leave the part of the tencaculo and wing without chopping (You can add more vegetables to taste).

In a low casserole, or paella pan with a drizzle of oil, brown the onion and bell pepper. Once browned, add the txipiron and salt.

When the txipi starts to stick to the base, add the white wine (in this case txakoli), and degrease.

On the other hand, brown the pasta in a frying pan without oil, and once it has browned, add it to the vegetables and txipis and stir.

Finally, add the water (I add it little by little so as not to overdo it and make it watery), and the squid ink.

Wait for the pasta to cook for about 10 minutes and that's it!