curry squid (recipe by Karlos Arguiñano)

Brown two cloves of garlic in a saucepan with a drizzle of oil, when they begin to take color add 2 glasses of water, a good bunch of parsley and salt. Let it cook.

Chop the bell pepper and the carrot. Poach in a casserole with a drizzle of oil.

Add the rings to the poached vegetables, season, add a teaspoon of curry, pour the wine and a glass of water. Sauté and let it cook for 30-35 minutes.

Ready!! it goes very well with cous cous, brown rice or potato.