CALAMARES A LA BISCAINNE

 


  • 1 kg ( 2.2 lbs ). Squid cleaned
  • 1 coffee cup of refined oil
  • 1 onion, finely chopped
  • 1 clove of garlic finely chopped
  • 2 bell peppers chopped like matches
  • 4 middle finger-sized carrots, diced like matches
  • 6 medium tomatoes, peeled and finely chopped
  • 1 tablespoon of butter
  • Little salt, a pinch of red leaf pepper
  • 1 leaf laurel

Slice the squids in half a little finger width and half a little finger length.

Put the refined oil in a saucepan and heat it

Add the squids and fry them for a few minutes on medium heat until the squids draw the water they will leave and keep it from the fire.

Put butter, garlic, onions and carrots in another pot, fry them on medium heat for a few minutes and add pepper, tomato and squid above, salt and pepper, laurel.

Close the lid, boil slowly, check for twenty minutes, cook and serve.

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