Ingredients (4 people)
– 2-4 squids (depending on the size)
– 2 onions
– 4-5 ripe tomatoes
– 2 dried tomatoes
– 4 cloves of garlic
– 1/2 cup of txakoli
– 12 slices of bread
– Extra virgin olive oil
– Pinch of sugar
– 1 teaspoon paprika
– Pinch of salt
Clean the squids. Separate the tubes, fins, tentacles, neckties and inks. Reserve them.
Chop the garlic and the onions into slices. Poach them in the pressure cooker with a splash of oil until they get golden brown. Chop the tomatoes into cubes and add them. Also add the dry tomatoes. Season with a pinch of salt and sugar.
Add the paprika and the txakoli. Include the squids, tentacles and fins. Place the lid and cook all for 4-5 minutes until the valve gets up. Remove the squids and let it harden and temper.
Pass the sauce through a pass purees. Chop the squids and put them in the sauce. Put a pinch of salt. Toast the slices of bread in the oven, spread sauce on one sice end and pass through chopped parsley.
Serve the squids in red sauce and accompany them with slices of bread.