Squid in its ink

Thaw squid and cuttlefish ink.

Tuck the arms and tentacles of the squid into their bodies and set aside.

Now, add the fish stock until the squid is covered. (I did not have fish stock and added vegetable stock, but it is better with fish stock).

Simmer for about 25 minutes.

Now, take some liquid from the pan/pan and pour it into the glass with the cuttlefish ink so that nothing sticks to the glass and add it to the cooking.

Add also the pepper and a little salt. Stir everything and leave it for another 5-10 minutes.

Remove the squid (you will see that they have shrunk quite a bit) and mash the rest.

Put the squid back into the sauce and simmer for another 5 minutes.

It is now ready to eat.

Put the cuttlefish ink in a glass with a little water. Stir and set aside.

Cut the onion and green bell pepper into small pieces.

Put a good splash of EVOO in a frying pan/pan and when it is hot (medium heat) add the onion.

When the onion starts to become transparent add the bell pepper.

Cut the tomato (remove the skin if you want) and garlic into small pieces.

When the onion and bell pepper are soft add the tomato, garlic and a pinch of salt. Stir and leave for about 5 minutes.

Add the squid on top and cover. Leave them for about 2 minutes.

Remove the lid and add the white wine. Turn up the power a little so that in 1 or 2 minutes the alcohol evaporates.