Chipirones en su tinta
Category: Seafood
Seasons:  Summer


For 4 Person(s)


8 units Patagonian squid
2 units dried chopped garlic
150 gr julienne onion
30 gr julienne Green pepper
4 packet squid ink
Olive Oil
Parsley to decorate
20 gr Crushed tomato
2 slices bread

Chipirones en su tinta Directions

  1. Clean the squid and introduce the tentacles in the squid.
  2. Brown the garlic and add onion and pepper on a very low flame.
  3. Add the tomato and cook for 6 minutes.
  4. Add the ink and distribute it well with the rest of the ingredients.
  5. Add the squid and salt and cook covered 10 minutes.
  6. Add the sliced bread and undo.
  7. Reserve the squid and pass the rest of the ingredients through a masher.
  8. Put the squid and sauce together and cook for 10 minutes rectifying the flavour.

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