👨‍🍳 Instructions

1. 1

   In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers. Cook until softened, about 8-10 minutes, stirring occasionally.

   💡 Tip: Don't overcook the vegetables; they should still have a slight bite.
2. 2

   Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.

   💡 Tip: Garlic can burn quickly, so keep an eye on it.
3. 3

   Add the squid rings to the pan. Cook for 2-3 minutes until they turn opaque and curl slightly. Do not overcook, or they will become tough.

   💡 Tip: Squid cooks very quickly. Overcooking is the main reason for tough calamari.
4. 4

   Pour in the white wine vinegar and white wine. Add the bay leaves, peppercorns, and smoked paprika. Season with salt.

   💡 Tip: Using good quality vinegar and wine will enhance the flavor of the escabeche.
5. 5

   Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. The squid should be tender.

   💡 Tip: The escabeche should be flavorful but not overpowering.
6. 6

   Remove the pan from the heat. Stir in the remaining olive oil.

   💡 Tip: Adding olive oil at the end gives the escabeche a richer texture.
7. 7

   Transfer the mixture to a non-reactive container (like glass or ceramic). Let it cool completely, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.

   💡 Tip: Marinating time is crucial for the escabeche to work its magic.
8. 8

   Before serving, drain off some of the excess liquid if desired. Garnish with fresh chopped parsley.

   💡 Tip: Serve chilled or at room temperature with crusty bread for dipping.