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Export 13 ingredients for grocery delivery
Step 1
Clean the squid. Pull the squid's head and everything that comes with it. Insert your fingers into the squid's body and remove all that's inside. Dip the squid in a bowl with cold water and remove the membrane from its skin. Just grab hold of it and pull it it's easy to come off.
Step 2
Cut the squid. Cut the head between the legs and the eyes. Discard the eyes and teeth keeping only the legs. Cut the body into 2-2,5 cm thick (¾ to 1-inch) thick rings. Cut the bottom in half to get 2 flat triangles.
Step 3
Rinse the squid well and place it in a strainer.
Step 4
Heat 5 tablespoons of olive oil in a saute pan with a lid.
Step 5
Add the onion and garlic and saute over medium heat.
Step 6
Add the tomato paste and cook for a minute stirring with a wooden spoon.
Step 7
Add the grated tomatoes and bell pepper. Season with salt and pepper. Cook until the tomato drains and starts to stick to the bottom.
Step 8
Pour in 3 cups of hot water. Add also the passata, bay leaf, and paprika.
Step 9
Simmer the sauce for 10 minutes over medium heat uncovered. Meanwhile, cook the squid.
Step 10
Heat 4 tablespoons of olive oil in a non-stick frying pan.
Step 11
Pan-fry the squid in two batches. Season lightly with salt and pepper while pan-frying and flip to get a golden color on both sides. Add each batch to the sauce using cooking tongs.
Step 12
Pour a splash of hot water into the pan where you cooked the squid and deglaze it with a wooden spoon. Pour this into the sauce.
Step 13
Simmer covered for 30 to 40 minutes over medium heat. Or until squid feels tender when you prick it with a knife and the sauce is thickened. It may take up to 50 minutes if using a very large squid.
Step 14
Stir in the parsley and lemon juice 2 minutes before removing from the heat.
Step 15
Serve over steamed rice or boiled pasta with a sprinkle of cayenne pepper or hot red pepper flakes if you like spicy.
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