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 5 cl (1.7 fl oz) of olive oil, then brown the squid and cook it covered for about 10 minutes.
3 Meanwhile, in another pot, heat the remaining 5 cl (1.7 fl oz) 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.
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