Step 1 - Melt a tablespoon of butter in a saucepan. Sweat the onion with the garlic, pepper and bay leaf.
Step 2 - Add the flour and stir with a wooden spoon without letting it take color. Add the cold broth and stir vigorously with a whisk. Cook for 5 minutes over low heat, season with salt. Set aside.
Step 3 - Separately, sauté the squid with half a tablespoon of butter in a saucepan, add the seafood and the reserved sauce. Add the cream, cook until it takes consistency.
Step 4 - Finally, add the rest of the cold butter and mix until completely incorporated.
Step 5 - Add salt and sprinkle a little chopped parsley.
Step 6 - Traditionally, this margarita sauce is served with grilled sea bass. It can be accompanied with rice.