Recipe: Chipirons basquaise

1 Separate the body from the rest by pulling the tentacles, then remove the fins, then rinse the bodies and cut them transversely into slices and the tentacles into pieces.

2 Heat 5cl of olive oil then brown the brown and cook covered for about ten minutes covered.

3 Meanwhile in another pan heat the remaining 5cl of olive oil then brown the onion for 2 minutes then add the tomatoes and peppers in dice, minced garlic, minced parsley, thyme and bay leaf, salt and pepper. Let cook for 35 minutes then blend this sauce (remove the bay leaf) for 1 minute and pour the sauce over the chipirons and put back to cook gently for 45 minutes covered
if you taste this recipe among adults you can heat 1 glass of cognac, flame it and pour into your dish