Turlutte de Calamars à la Provençale

Ingredients

Extra Virgin Olive Oil

2 tablespoons

Onions

2 medium, finely chopped

Garlic

4 cloves, minced

Squid

1 kg, cleaned and cut into rings

White Wine

1 cup

Tomatoes

4 large, peeled, seeded and chopped

Salt

to taste

Black Pepper

to taste

Parsley

1/4 cup, chopped

Instructions

1. Heat the extra virgin olive oil in a large pan over medium heat.
2. Add the finely chopped onions to the pan, cooking until they become soft and translucent.
3. Stir in the minced garlic, cooking for another minute until it's fragrant.
4. Add the squid rings to the pan, sautéing until they change color to opaque white.
5. Pour in the white wine, letting it simmer for a few minutes to allow the alcohol to evaporate.
6. Add the chopped tomatoes to the pan, stirring well to combine with the squid.
7. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes. During this time, the squid will become tender and the sauce will thicken.
8. Season the dish with salt and black pepper to your preference.
9. Before serving, sprinkle the chopped parsley over the dish for a fresh and vibrant finish.