1. Clean the squid: pull out the head and innards, remove the transparent quill, peel off the thin skin and cut the bodies into 1 cm rings and the tentacles into smaller pieces.
2. Heat the olive oil in a pan and slowly soften the finely chopped onion, green pepper and garlic for 10-12 minutes.
3. Add the squid and stir-fry over high heat for 3-4 minutes until it turns white and releases its juices.
4. Pour in the white wine, boil for 2 minutes, then add the grated tomato; season with salt and pepper, cover and simmer gently for 35-40 minutes until the squid is completely tender.
5. Mix the ink with a little water or some sauce from the pan, pour it in and cook for 5 more minutes until the sauce is glossy, black and creamy; if you like, blend the sauce (without the squid) smooth with a stick blender.
6. Traditionally served with white rice, which contrasts beautifully with the black sauce.
Tip: Squid ink is sold in sachets at fish counters – a 4 g sachet serves about 2, so add more rather than less.
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