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1. Blanch squid in boiling water for 5 minutes. Drain well and cut into ringlets.
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2. Saute onion in oil until soft. Do not brown.
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3. Add parsley, garlic, sherry or wine, tomatoes, squid, salt, pepper, and ink sacs.
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4. Simmer slowly for 30 minutes, or until squid is fork tender. Serve over rice.
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NOTE:
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You can use frozen, cleaned squid. Thaw and proceed with the recipe, adding ˝ cup clam juice with parsley, garlic, and sherry.
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