Panamanian Calamari

Preparation:

Preparation: Clean the squid and then wash them thoroughly and cut the sacs and tentacles into strips. Clean and roughly chop the onions, the garlic clove, the carrot and the celery and put them in a saucepan; add the calamari, the bay leaf, a handful of salt and a few grains of pepper and cover everything with water; bring to the boil and leave to boil slowly for 20 minutes, with the container covered. Then drain the shellfish and vegetables and let them drain for a few minutes. Melt the lard in a saucepan; transfer the squid and vegetables and let them brown over a very low heat. Peel the potato, wash it and cut it into small pieces, cut the leek into rings and add them to the other ingredients. Brown everything for a few more minutes, stirring from time to time, then add the white wine, lemon juice, Marsala and brandy; stir and cook for about 30 minutes. Arrange the shellfish and vegetables on a serving plate, sprinkle them with their sauce and serve immediately.