Pan-fried Cones With Green Peppers From The Basque Country

Wash the squid, then slice the tentacles flush with the eyes. Remove the cartilage, empty the bodies. Rinse the ink pouch and remove the skin (easier, ask your fishmonger to prepare them). Wipe them dry.

Rinse the peppers, cut them lengthwise and remove the seeds. Cut them into three or four pieces, depending on their size. Peel and chop the garlic. Wash and chop the parsley leaves into two tablespoons. Heat the olive oil in a pan over high heat.

Fry the squid and their tentacles for 5 minutes, turning them from time to time. Add the chopped peppers, stir and cook for another 2 minutes on high heat. Add a pinch of Espelette pepper, salt and the chopped garlic clove. Mix.

Deglaze the cooking juices with vinegar by scraping the bottom of the pan with a spatula. Add the chicken juice and chopped parsley, stir just until time to warm up and serve immediately. As a side dish, offer golden brown potatoes or grilled.