This is an extremely easy recipe for stewed squid which sauce gives it an extremely rich flavour. It’s important to choose a red wine of reasonable/good quality since it takes such an important part in the preparation of the dish. I normally use a regional red wine from Alentejo which has a fruity flavour of wild berries, a sweet touch that works beautifully when put together with the flavour and texture of the squid. Instead of placing your squids over a piece of toasted bread like I did you can also serve it with white rice but I feel that the texture of the slightly crunchy bread when balanced with the absorption of the sauce works better than rice that has a tendency not to blend so well with it. If you’d prefer a richer thicker sauce you can remove the squid after they’re cooked and pass the sauce through a blender, if you choose so you can also replace the regular flour with a coffee spoon of corn starch, I personally like the rustic look of it but it’s up to you.