sepie al ajillo
These squids are probably the most easy thing to make. Only five ingredients will result in a authentic Spanish tapas dish. Don’t forget to buy bread because you don’t want to miss the remaining sauce at the end! I tried this recipe at the Pergola Restaurant in Zurich – they were so nice to name me the ingredients! Thank you Pergola for this great tip.
Paprika (spicy and mild)
Olive oil (good one)
I cannot give you exact measurements for this recipe, but there really is no need. For about four sepie (serves me alone or two as a starter) I use one clove of garlic and just a splash of white wine (acid one), like maximum 0.5 dl. You can add more garlic, up to your taste. The paprika should color the dish red, so go for it and don’t be shy. I would say for the above quantity it would be about 1 tea spoon. Just try it out, you can’t go wrong, just don’t use too much wine.
If you buy fresh sepie or squids, good luck with the cleaning! So buy cleaned ones and cut them into small squares of about 3-4 cm. Cut the garlic in small slices and start heating the oil with the garlic at medium to high heat. Add the squid pieces and shake for about three minutes. Add the wine and let reduce on medium heat for just a one to two minutes, then generously sprinkle with paprika (I take the spicy one, but you can mix if you don’t like it too spicy). Season with salt and add some more olive oil on top - and if you believe it or not, you are done!