Cover the bottom of a pot with oil and sauté the finely chopped garlic and the julienned onion.

Before they start to take color, add the pepper cut into small squares and sauté everything for a few minutes.

Add the tomatoes, peeled and cut into very small cubes and, when they begin to fall apart, add the squids cleaned and cut into pieces, sautéing them a little.

Pour in the white wine, just enough to almost cover it and cook until the squids are tender.

Accompany with fried potatoes or white rice.