Chipirons à la Luzienne

Prepare all ingredients:

Skin the squids by removing the black skin that covers the body and fins. Slice the body crosswise in 1/2 cm slice and cut the tentacles in pieces.

In a pan, sauté the chipirons in olive oil.

Meanwhile, roughly the onions.

Add the onions to chipirons...

...and leave to cook by stirring from time to time for about 15 minutes.

Dice the bell peppers and add them to the pan.

Leave to cook for a few minutes...

...before adding crushed tomatoes, chopped garlic, a little bit of sugar and Espelette pepper.

Continue to cook slowly for 30 to 45 minutes.

When finished, adjust seasoning, check the cooking of chipirones and serve very hot.