Chipirons à la Luzienne

Technical stages for Chipirons à la Luzienne :

• 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.