1 In an oven-safe pot, pour 3 tablespoons of olive oil. When it is hot, pour in your chipirons, salt them and sear them for 5 minutes, then with a skimmer remove them and place on a plate.
2 Put your pot back on the heat, then over low heat pour in the sliced onions, peppers, garlic, chili, tomato cubes, bay leaves and thyme flowers, olive slices, salt, add the tablespoon of raz el hanout and let it sweat for 10 minutes, then add the tomato paste, the white wine and let it reduce for 5 minutes, then pour in 30 cl (1.25 cups) of water.
3 Preheat the oven to 100°C (210°F) (gas mark 1/2).
4 When it comes to a boil, test the seasoning, then pour in your chipirons when the liquid returns to a boil, cover and put in the oven for 3 hours (low temperature cooking).
Serve in a large shallow dish, sprinkle with a little chopped basil.
As accompaniments: either a good pilaf rice, fresh pasta, macaroni, boiled potatoes, but what I love most to accompany this dish are these tiny durum wheat pasta shapes called "petits plombs".
*Often called by the same names
Squid
Supions (small)
Caserones and Chipirons.
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