- 500 g squid
- 500 g cuttlefish
- 500 g fresh ripe tomatoes,peeled and chopped
- 3 anchovies in oil cut in small pieces
- 3 cloves of chopped garlic
- 1/2 glass of white wine
- extra virgin olive oil
Clean the cuttlefish and squid and cut into small pieces.
Apart fry the garlic with the chopped parsley and a little pepper. Put in the pan the squid and cuttlefish, let brown for a few minutes and blend with the white wine.
Add the peeled and chopped tomatoes, anchovies, season with salt, diluted a little with water and cook in covered saucepan for about half an hour.