Txipirones

Method

Heat the olive oil in a heavy-bottomed cazuela or cooking pot and sauté the diced onion until softened, then add the minced garlic and cook for a further minute until fragrant. Add the cleaned squid, which should be whole or cut into rings depending on size, and stir continuously over medium-high heat for 2-3 minutes until they begin to release their juices. Pour in the white wine to deglaze the pan, then add the tomato sauce and bay leaf, stirring well to combine. Reduce the heat to low and simmer gently for 25-30 minutes, stirring occasionally, until the squid is tender and the sauce has reduced and thickened. Season with salt and pepper to taste, then finish with fresh parsley just before serving. Serve directly from the cazuela with crusty bread to soak up the rich sauce.