Wash the squid, drain it well and cut it into 0.4β³ (1 cm) thick slices, the tentacles are also cut into 1 cm thick slices. Press the garlic and cut the chili into small pieces (crushed if dry). The garlic and pepper are fried together in 1/2 cup (130 ml) of olive oil until the garlic begins to yellow slightly.
Add the chopped squid and sautΓ© it, stirring almost constantly, until the juice which is released almost completely evaporates (about 10-15 minutes). The anchovy fillets are mashed together with 1 1/3 tbsp (20 ml) of olive oil. The resulting puree, along with wine, is added to the squid. Stew until the wine almost completely evaporates.
This goes well with a dry white wine.