Ingredients
3
tomatoes (or tomato sauce - not ketchup!)
Directions
1.
Take apart and clean the fresh squid, taking care to remove the ink sacs without breaking them. Set the ink sacs aside. Cut the tentacles into one inch chunks.
2.
On a low heat cook the onions and garlic, after 5 minutes add the peppers and the tomatoes. After 15 minutes add the cleaned and prepared squid. Let cook slowly for about 1 hour
3.
Remove the squid and pass the rest through a âchinoâ or a fine seive.
4.
Return the sauce and squid to the pan, adding ink (if the squid came cleaned you can use 2 sachets of squid ink available in some good delicatessens or fishmongers).
5.
Add a little water to dissolve the ink and stir in season, warm through and serve.
6.
If the sauce is a too thin stir in breadcrumbs to thicken it.
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