Squids in ink (calamares en su tinta)


1 kilogram squids
3 tablespoons oil
6 cloves of garlic
1 onion
½ cup finely chopped pepper
1 cup red wine
1 tablespoon tomato sauce
1 tablespoon salt
¼ teaspoon ground pepper

Cooking instructions: 

Clean the squids and set aside the little bags of ink. Slice the squids including the tentacles.

Saute in hot oil. Add the ingredients of the sauce one at a time: garlic, onion, pepper and parsley. Then add the tomato, the wine, the salt and the ground pepper. Crush the bags of ink in a mortar and mix with some of the sauce; add this mixture to the rest of the sauce. Cook over low heat for about ½ an hour.

If you want to thicken the sauce, you can use some breadcrumbs. At the time of serving, add 2 or 3 tablespoonfuls of finely chopped parsley and more crushed garlic or chopped onion, if desired.

Image Description: 
Final dish