Lignje na buzaru

Method

Heat olive oil in a large, heavy-bottomed pot over medium heat and sauté the finely chopped onions until softened, approximately 5-7 minutes. Add minced garlic and cook for a further minute until fragrant. Pour in the white wine and allow it to reduce by half, approximately 3-4 minutes. Add the cleaned squid rings and stir well, cooking for 2-3 minutes to seal them. Stir in the tomato passata, fish stock, bay leaf, salt and pepper, then reduce the heat to low and simmer gently for 45 minutes to 1 hour, until the squid is tender, stirring occasionally. The sauce should be rich and slightly reduced; if too thin, increase the heat for the final 10 minutes. Finish with fresh parsley and serve hot with polenta, crusty bread or simple rice.