Spanish Stewed Squid (Calamares Estofados) - cooking recipe

Ingredients

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

Preparation

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.
Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!