ingredients

1 kg of squids (baby squid)
225 g chorizo
2 carrots
2 branches of celery
1 red pepper
1 organic orange
400 g canned tomato pulp
18 black olives
1 onion
2 cloves garlic
1 small red pepper
3 sprigs of thyme
2 bay leaves
35 cl of red wine
2 1 tbsp. to s. olive oil

Steps

Step 1

Tear off the head of the supions; cut, get the tentacles. If there is, pull the small bone to extract it from the body.

Rinse in a colander, drain, cut in large chunks, keep in the fridge.

2nd step

Heat 2 tbsp. of oil in a big casserole.

Add sliced ​​onion, carrots and celery in slices, 2 cloves of crushed garlic, chopped and chopped pepper, thyme, bay leaves.

Take the zest of the orange with the thrifty by placing you just above the casserole to drop the jets of essential oil; add the zest.

Cover, simmer for 15 minutes over low heat, stir from time to time.

Step 3

Add pepper in strips, cook 2 min.

Pour the red wine; boil 2 min.

Then add the tomatoes, cook 10 min without covering to thicken.

Step 4

At the same time, brown the chorizo ​​in double-sided slices in a large pan.

Drain with the spider, add in the casserole with the olives.

Discard 1/4 of the fat in the pan, sauté 1 min over high heat; repeat this way 3 times.

Add all the supions at once in the casserole.

Pepper to the mill, taste before salt carefully (black olives and chorizo ​​bring salt).

Serve immediately.

tips

My ideas :

In advance, grill slices of country bread in the oven or in the toaster.

Rub them with cloves of garlic cut in half.

Serve with the stew.