Description Edit

Ingredients Edit

Directions Edit

  1. Wash and clean the Squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
  3. Heat the oil in a pan, add the Squid, including the tentacles, and onions, and cook slowly until the onions are translucent.
  4. Pour the vinegar and wine over the Squid and onions, then add the remaining ingredients and enough water to almost cover the Squid, if necessary.
  5. Cook, uncovered, over low heat until the Squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours.
  6. Remove the spices and bay leaf. Cut the Squid into bite-sized pieces and serve warm or cold.