Squid with Garlic

Rinse the cleaned squid and cut into 2 cm wide rings. Cut the tentacles from the head into small pieces. Finely chop the peeled garlic cloves. Cut the young onion into fine rings. Chop the parsley. Sauté the garlic in the oil at low temperature until soft, then add the parsley and the squid. Stir-fry for 1 minute, add wine, vinegar and 3 tbsp water.

Season with salt and 1 pinch of sugar and serve lukewarm with baguette. Note: It is important that the octopus pulls only briefly at low temperature. Otherwise it will be tough like rubber.

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