1 kilo of fresh calamari with skin and without cleaning
2 butifarrones cut in slices
40 g of sobrasada
3 garlic with the skin
5 medium potatoes
200 g of dry white wine
Clean the squid, but without removing the skin. Reserve the ink. Cut them into slices and put them in a sieve.
Peel the potatoes and cut them into cubes. Fry them and reserve them on absorbent paper.
Leave a little bit of oil in the pan and put it on the fire. When the oil is very hot, add the squid and garlic cloves. Sauté and fry it on a high heat until the squid has color. Now, remove it from the pan and place it on absorbent paper without the garlic.
Put again the pan on the fire, but without almost oil and sauté the butifarrón and the sliced sobrasada. Now incorporate the fried squid, the squid ink and the white wine and let it cook in a low fire for 5 minutes. Now add the potatoes and cook on a low heat until the sauce has been reduced by half.