Cuban Food Recipes

Clean the shrimps and stir fry them in hot oil; when lightly browned, add the ground onion, the crushed garlic and the ground large pepper and sauté for a while.

Add the finely chopped parsley, the tinned sweet red peppers ground, with the water from the can, the tomato sauce, the ketchup, the bay leaf, the dry wine, the salt, the ground pepper and the soy and hot sauces.

Let it simmer for 25 to 30 minutes.

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

Saute 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.