Rejos – Squid tentacles

Ingredients for 2 servings:

• 6 small squid(s), tentacles only
• 2 bay leaves
• 1 onion(s)
• 3 cloves garlic
• ½ red bell pepper(s)
• ½ bell pepper(s), green
• 1 tomato(s)
• salt and pepper
• chili powder
• 5 tbsp olive oil
• 1 baguette(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 50 minutes; Total time approx. 3 days 1 hour 10 minutes

Freeze the tentacles for at least 3 days. Then, once thawed, boil them in water for 50 minutes with the bay leaves and a wine cork until tender. Once the rejos (as they’re called in Spain) have cooled slightly, cut them into small pieces. Heat a little olive oil in a pan. Sauté the onion, pepper, tomato, and garlic, then add the rejos. It should be two-thirds vegetables and one-third rejos. Cut the baguette into slices and briefly toast them under the broiler. Spray lightly with olive oil. Top each slice with a tablespoon of the rejos vegetable ragout and serve immediately. It can also be served as an appetizer, a so-called tapa.