Weekend inspiration for squid buzara


500 g fresh squid
One red onion
Three cloves of garlic
230 g tomatoes
One dl white wine
Juice of ½ lemon
Two tablespoons breadcrumbs
parsley, powdered bay leaf, salt, and pepper
olive oil


Fry finely chopped red onion in olive oil. Add cleaned squid, sliced into rings.

Sauté the squid until the water evaporates, then add chopped garlic and other ingredients – tomatoes, wine, lemon juice, breadcrumbs, and spices. Continue cooking over low heat, stirring frequently. Add water if necessary.

Buzara is ready in approximately 25 minutes – after the squid softens and the wine evaporates.