1/2lb squid
3 Tbsp olive oil
1 onion, chopped
3 garlic cloves, finely chopped
400g/14oz can of chopped tomatoes
150ml/5fl oz red wine
290ml/ 1/2 pint water
1 tsp chopped fresh thyme
1 tsp salt
20 turns of the black pepper mill

Clean the squid. Cut the pouches into rings and separate the tentacles if large.
Heat the oil in a large, heavy-based pan. Add the squid and cook over a high heat,
stirring from time to time, until lightly browned. Add the onion and garlic to the
pan and cook for about 5 minutes, until softened. Stir in the tomatoes, red wine,
water and thyme and bring up to the boil. Cover and simmer very gently for 2 hours.
Season with salt and pepper and eat as it is or use as a base for a fish stew.