Squid in Red Wine

Remove the bones from the meat and marinate it for 3 hours in wine, a little onion, garlic and bay leaf spices.

Cut the meat into small cubes and steam it without water in its own juice in a saucepan in which it just fits, for about 20 min. Pour away the liquid that has formed. In another saucepan, heat the olive oil and sauté all the remaining ingredients (remove the seeds from the bell pepper well and chop finely) and the meat cubes. Add the marinade and stew well for about 2 hours with the lid closed. If necessary, add a little wine.

You can serve this dish warm with long-grain rice or as an entrée, for which you pour off the wine.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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