Spanish Stewed Squid (Calamares Estofados)

• 2 lbs squid, cleaned and chopped (bodies cut into rings, legs into similarly-sized chunks)
• 2 large onions, chopped
• 3 garlic cloves, chopped
• 1 teaspoon sweet paprika
• 1/3 cup parsley, chopped (must be fresh, not dried)
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup extra-virgin olive oil
• 2 tablespoons flour
• 1 cup dry white wine

1. Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.
2. Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
3. Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!

bodies, onions, garlic, sweet paprika, parsley, bay leaf, salt, black pepper, extravirgin olive oil, flour, white wine

Taken from www.food.com/recipe/spanish-stewed-squid-calamares-estofados-531557 (may not work)