SQUID TO THE PLATE

-Squid to the plate 

16 squid ink with their 

2 onions 
2 green peppers 
3 garlic cloves 
water 
extra virgin olive oil 
salt 

Preparation:
Clean well squid, separating the fins and tentacles (finely chopped half). Reserve inks. Riégalos squid and seasoned with a little oil and do it to the plate, 3 minutes on each side. 
Pica peppers and onions thinly. Put Poch in a skillet with a little oil. Cut the garlic in foil and incorporeal. Let Poch. When golden, add fins and tentacles chopped. Skip and served briefly in the middle of a fountain and reserve. 
Put a little oil in same skillet, add inks, give them a boil and disuélvelas well. Muddle with an electric mixer and poured the sauce. Put a pot with water to the fire, when you start boiling, blanching briefly the rest of the tentacles. 
It serves the bodies of squid on vegetables Poch and placed in the center, the tentacles scalded. Salsea with squid ink sauce.