Number of People
Prepare the ingredients.
Cut the white of the squids in strips or rings. Pour the oil in the pan.
Fry the squid heads. Add the vegetables, salt, pepper, chilli and tomato purée. Mix together.
Add the remaining squid. Then add 5 cl of water if the squid hasn’t released some water.
Pressure cooking: 4 minutes
Serve with rice, couscous or steamed potatoes.