Ingredients for 4 people:
3 medium-size squids
250 gr. peas
½ cup of white wine
2 cloves of garlic
1 tablespoon of white sugar
1 tablespoon cider vinegar
1 red onion
parsley
½ lemon
chili
Extra virgin olive oil
lemon
salt
Cut the garlic into small pieces; in a pan put the sugar, cider vinegar and add the garlic, cook for 5-7 minutes until the garlic is caramelized. Let it cool by putting the garlic on a sheet of paper stick. Cut the onion into thin slices and brown it with a tablespoon of olive oil, add the peas, salt and pepper and cook for 20 minutes, adding the white wine. Meanwhile, grilled squids, properly cleaned and gutted, and when cooked cut them into strips and seasoned with olive oil, lemon juice, salt and pepper. Blend the peas, and heat the puree. Put the cream on serving dish, add caramelized garlic then the squids, a sprinkling of parsley and serve it hot.