Trim and cut the squid (or squid) into pieces,
Drain and cut the piquillos in the same way.
Peel and finely chop the shallots, finely chop the basil, peel, seed and crush the tomatoes.
In very hot olive oil, sear the chipirons, add the shallots, cook for a few minutes, do the same with the piquillos in another pan, add the crushed tomatoes, combine the two cookings, give a few more broths to the whole .
Arrange in a soup plate or fondue pot, sprinkle with chopped basil, give a few turns of the pepper mill, add a few pinches of Guérande salt.
Accompaniment of macaroni au gratin
