Peeling the onion, cut it into slices and FRY in a pan with olive oil. After two minutes, Add the grated pepper and, When this golden onion, potatoes, previously peeled and cut to irregular dice. Leave it covered to simmer about five minutes and stir often.
Add the squid, clean and cut small. Salt it and let it cook slowly until the squid starts to take color. Add the rosellonas well washed so they do not have land and a minced garlic and parsley.
Pour the wine and enough water to cover the ingredients, salt to taste and let the heat until the potatoes are tender.
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