Calamares en su Tinta (Squid in its Ink)

Hold the squid body with one hand and pull the head and tentacles with the other hand in the opposite direction.

Cut above the squid's eyes, discard the guts, and if you want to keep the ink, separate it from the guts.

Check for the squid's mouth at the base of the tentacles, remove it if present.

Remove the fins by pulling outwards, peel off the skin, and repeat with the other fin.

Remove the squid skin and extract the transparent sheath inside.

Wash the squid under water, remove any remaining membranes or viscera.

Pull off any hard strips attached to the fins with your hands or knife.

Now the squid is ready to use in any recipe.

Clean the squid and cut them into generous pieces. Set aside.

Finely chop the onions and sauté slowly in a good amount of olive oil with a pinch of salt to make the onions sweat.

Increase the heat, add the squid, very finely chopped garlic, and salt to taste. The squid will begin to release its juice.

Add chopped parsley and paprika, mix well, and cook for 10 minutes.

Dissolve the ink in the white wine and add to the pot. Allow the alcohol to evaporate and then add the tomato sauce.

Cook on medium-low heat until the sauce thickens, about 20-25 minutes.