Baby squid stew

Ingredients: 1 kilo of small squid, 2 medium scallions, 1 pear tomato, chorizo ​​pepper meat, 1 red pepper, ½ glass of dry sherry wine, 3 medium potatoes, 4 cloves of garlic, olive oil, salt, pepper, sweet paprika and water.

We clean the potas and leave them whole. Peel the potatoes and cut them into 1 cm thick slices. We fry them over low heat and when they are almost done, we take them out to drain the excess oil. We reserve. At the same time, put a pan on the heat with a splash of oil and sauté the onion and pepper, cut into fine julienne strips, and the chopped garlic for 1/2 hour. We add the Sherry and let it reduce.

Then we add the grated tomato mixed with two teaspoons of chorizo ​​meat. After three minutes, we add the squids that we will have cleaned by removing the insides. A few turns and we add water. Season with salt and pepper and sprinkle with paprika and cover the pan. On low heat in 30 minutes they will be ready. Five minutes before the end of cooking we add the potatoes that we had reserved.