Rinse the calamari briefly under cold water, pat dry with kitchen towel and prepare.
Peel the onions and garlic. Wash, halve and core the capsicums. Cut the onions and capsicum into fine strips and chop the garlic finely.
Add half of the oil to a pan and heat for 1 minute at setting 5. Add the vegetables, cover and fry for approximately 16 minutes, stirring occasionally.
Add the wine, brandy and paprika and turn down to setting 5. Cover and cook for approximately 7 minutes until the capsicum are done. Then place the pan to one side.
Heat the rest of the oil in a pan at setting 9 for approximately 2½ minutes until the oil is hot. Fry the calamari on each side for approximately 30 seconds.
Then add to the vegetables in the pan along with the frying juices, cover and cook at setting 7 for another 5 minutes.
Sprinkle a little coarse salt on the calamari and serve.
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