Calamari in sautéed fish

Ingredients for 4 servings:

• 700 g squid(s), ready to cook, cut into 2.5 cm thick pieces
• 100 ml water
• 1 bay leaf
• 4 cloves garlic, thinly sliced
• Olive oil, for frying
• 1 onion(s), cut into rings
• 1 tomato(s), finely chopped
• ½ tbsp paprika powder, sweet
• 150 ml white wine or 75 ml cognac
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spanish tapa (squid in tomato and garlic sauce)

Place the squid pieces, water, and bay leaf in a saucepan. Bring to a boil and simmer for 3 minutes, stirring constantly to prevent the pieces from sticking together. Remove the squid from the pan and set aside. Fry the garlic in a little olive oil until softened. Add another 2 tablespoons of olive oil and the onion rings, cover, and sauté over low heat for about 20 minutes. Mix in the tomato, paprika, white wine or cognac, salt, and pepper. Simmer uncovered until a thick sauce forms. Stir the squid pieces and a little of the cooking liquid into the sauce and serve immediately.