Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/2 c Dry red wine
1 lb Small squid 2 Cinnamon sticks
1/4 c Olive oil or corn oil 4 Whole cloves
3 Onions; peeled, sliced 1 Bay leaf
1/4 c Vinegar Salt freshly ground pepper

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. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly.

Heat the oil in a pan, add the squid, including the tentacles, and onions,
and cook slowly until the onions are translucent. 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. Cook, uncovered,
over low heat until the squid are tender and all the wine has been
absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf.
Cut the squid into bite-sized pieces and serve warm or cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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