FRIJE

Instructions

• 1.   Clean the squid, remove the head by pulling on the tentacles. Cut them off at the base of the eyes. Discard the head and keep the tentacles. Open the body from top to bottom, remove the slimy part. Pull out the transparent bone (the quill) that keeps the body straight and remove it.
• 2.   Rinse the body and tentacles, cut them into rings. Rinse the hake fillets under cold water and cut them into pieces. Season them with salt and pepper. Peel the onions and cut them into thin slices.
• 3.   Peel the garlic and press the cloves with a garlic press. Blanch the tomatoes, peel them, cut them in half, remove the seeds, and cut them into large pieces. Rinse the bell peppers, remove the stem, seeds, and white filaments. Cut the flesh into strips about 3 cm long.
• 4.   Wash the flat-leaf parsley and chop the leaves. Clean the chili pepper, remove the seeds, and finely slice it.
• 5.   Heat the oil in a large pot. Add the onions and cook until golden. Add the garlic, tomatoes, bell peppers, chopped parsley, bay leaves, and chili pepper. Mix well and cook over medium heat for 15 minutes, uncovered.
• 6.   Meanwhile, peel the potatoes, wash them, and cut them into thick slices.
• 7.   Season them with salt and pepper. Add the squid to the pot, then layer the fish and potatoes alternately, finishing with a layer of potatoes.
• 8.   Sprinkle with paprika. Pour in the white wine and the same amount of water.
• 9.   Cover and cook gently for 40 minutes. Serve very hot.

Nutritional information *