Cook4me+ Basque-Style Squid

• 1.2 kg squid (heads and whites) prepared
• 1.5 yellow capsicum(s), cut in strips
• 1.5 red capsicum(s), cut in strips
• 6 pinches Espelette chilli powder
• 2 onion(s), peeled and minced
• 3 tsp tomato purée
• 3 tbsp olive oil
• Salt, pepper

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.