Ingredients:
- 4 medium squid
- 1 ripe tomato
- 8 medium onions
- 50 g pine nuts
- 2 bay leaves
- Paprika
- A trickle of cognac
- Olive oil
- Salt
Preparation:
First, chop the tomato and cut the onion into strips, saving every part. Wash and chop the squid put it into a clay pan, and sauté on low heat.
When it changes color, first add the tomato and pine nuts and sauté, stirring with a wooden spoon. Then add cognac.
Then add the paprika, onion, and bay leaves, a taste of salt. We leave it to simmer on low heat for about an hour, having covered the pan well. Stir from time to time to avoid sticking, and keep the pan covered.
When the squid is tender, turn off the heat, and let it sit uncovered for a few minutes before serving.
Final Shout
¡¡¡¡¡Viva el Chef Nandoooooooooooo!!!!!
