Stewed squid


  • 1kg of small squid
  • 4 anchovy fillets
  • 1 kg of ripe tomatoes
  • 1 glass of dry white wine
  • 1 chilli pepper – pepper
  • Olive oil – parsley – salt


Clean the squid carefully, separating the heads from the sacs. Cut the latter into rings and the heads into large pieces. Melt the anchovy fillets in a pan with a seasoning of oil and parsley, on a low heat. Add the squid and the wine (half of which you should let evaporate), then the tomatoes (in pieces and without seeds) and the chilli pepper. Add salt and pepper, cover the pan and cook for 20 minuted Serve immediately
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