Squid beach

Ingredients for 4 people
4 calamari

Ingredients for the sauce
1 medium onion in small dices (vegetable)
1 glass of white wine
Black ink
250 ml of white broth
Virgin Extra olive oil  

Ingredients per la jam
200 gr Roasted Peppers (brunoise)
50 gr sugar
Vinagre Forvm Merlot  
Virgin Extra olive oil 

ELABORATION

1. In a saucepan with a splash of olive oil  add the peppers, sugar, vinegar and cook until you get the desired texture.
2. Fry the onion and add the white wine, the broth and the black ink do you cook until you get the desired texture.
3. Clean the calamari, and mark them on the grill.
4. To finish the dish mark the plate with two lines of black ink sauce, place the calamari on top and decorate with the baked pepper jam.