Recipe: Basque-Style Squid

1 Separate the squid body from the tentacles by pulling gently, then remove the fins. Rinse the bodies and cut them crosswise into rings, then cut the tentacles into pieces.

2 Heat 1.7 fl oz (5 cl) of olive oil, then brown the squid and cook it covered for about 10 minutes.

3 Meanwhile, in another pot, heat the remaining 1.7 fl oz (5 cl) of olive oil, then sauté the onion for 2 minutes. Add the tomatoes and peppers in small dice, the chopped garlic, chopped parsley, thyme and bay leaf, salt and chilli powder.

4 Let cook for 35 minutes, then blend this sauce in a food processor, removing the bay leaf first, for about 1 minute.

5 Pour the sauce over the squid and cook gently for a further 45 minutes covered.

6 If you're serving this recipe to adults, you can heat 1 glass of cognac, flambé it and pour it into your dish.