1.5 to 2 kg of chipirons (or squids) 2 onions 2 green and 1 red pepper 1 kg tinned crushed tomatoes 3 cloves of garlic olive oil Espelette pepper powder Salt Cognac (optional)
Clean the chipirons by removing the black skin covering the body and fins. Cut the chests crosswise into 1/2 cm slices and the tentacles into pieces. Peel and chop the onions and garlic cloves. Cut the peppers lengthwise and remove the seeds. Cut them into strips.
Fry the chipirons in a pan with olive oil. Then add the onions. Leave to cook for about 15 minutes, stirring. Then, if you wish, deglaze with Cognac and flambé.
Add the peppers and cook for a few minutes. Then add the crushed tomatoes, garlic, salt and Espelette pepper (which replaces the pepper). You can add a little sugar to cut the acidity of the tomato. Mix everything together and simmer for 30 to 40 minutes.