Baby Squid with Confit Onions

Sofrito

1. Slice the onion into fine julienne strips, ensuring that all slices are of uniform thickness for even cooking.
2. Gently sweat the onion over low heat in a pan with 2-3 tablespoons of olive oil, stirring occasionally for approximately 1 hour and 30 minutes to 2 hours, until the onion takes on a deep golden color and is completely translucent.
3. About 30 minutes before the onions are fully caramelized, add a whole bay leaf for aroma.
4. (Optional) Add 50 grams of dried apricots or pitted prunes, and cook for an additional 5-7 minutes, stirring to blend flavors well and allowing the fruits to become tender.

Set Aside

Baby Squids

1. Clean the squid, ensuring the fins remain well attached to the body. Remove the tentacles and set them aside for another dish.
2. Place a bit of oil in a pan and heat it over medium-high heat until it is very hot.
3. Sauté the squid in the pan for about 3-4 minutes until they are golden. Add a splash of cognac and let the alcohol flambé. Note: Turn off the extractor fan if it's running before pouring in the cognac.
4. Let the squid cook over medium heat until all the water has evaporated, approximately 5 minutes.
5. Add the squid to the pot where the caramelized onion is, and stir well.
6. Pour a glass of white wine into the pot and let it cook on low heat for about 10 minutes, stirring occasionally.
7. Adjust the salt and pepper to taste, taste, and adjust if needed.
8. Meanwhile, prepare a fine chop of fresh parsley.
9. Lastly, incorporate the chopped parsley into the calamari and stir well to integrate before serving.