Cuban Food Recipes

1 kilogram squids
3 tablespoons oil
6 cloves of garlic
1 onion
½ cup finely chopped pepper
1 cup red wine
1 tablespoon tomato sauce
1 tablespoon salt
¼ teaspoon ground pepper

Clean the squids and set aside the little bags of ink. Slice the squids including the tentacles.

Sauté in hot oil. Add the ingredients of the sauce one at a time: garlic, onion, pepper and parsley. Then add the tomato, the wine, the salt and the ground pepper. Crush the bags of ink in a mortar and mix with some of the sauce; add this mixture to the rest of the sauce. Cook over low heat for about ½ an hour.

If you want to thicken the sauce, you can use some breadcrumbs. At the time of serving, add 2 or 3 tablespoonfuls of finely chopped parsley and more crushed garlic or chopped onion, if desired.