Cómetelo | Calamares en veranillo

Clean the baby squid, removing the ink sac and beak.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion; sauté until translucent, about 3-4 minutes.

Stir in diced bell pepper and cook for another 2-3 minutes until softened.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in white wine and bring to a simmer, allowing it to reduce by half.

Add cleaned squid to the skillet and season with salt, black pepper, paprika, and chili flakes.

Cook the squid for 3-4 minutes, stirring occasionally until they turn opaque.

Add bay leaves and chopped parsley; stir to combine.

Squeeze fresh lemon juice over the dish just before serving.

Serve hot, garnished with additional parsley and lemon wedges.

Spice Level:

Allergens