Ingredients:

• 2 lbs. Fresh Squid
• 10 Oz long-grain rice
• 1 Qt Fish Stock
• 1 Onion
• 2 Cloves of Garlic
• 1 Sprig Fresh Parsley
• ½ Cup Dry White Wine
• 8 Oz Olive Oil
• 8 Oz Can of Tomato sauce
• Salt and Pepper

Directions

1. Remove the ink sacs from the squid and set aside.
2. Slice them into short, thin strips.
3. Finely chop one onion and cook it with two whole clove of garlic in a saucepan with the Olive Oil.
4. When the garlic is brown, remove it from the pan and add finely chopped parsley and the squid.
5. Fry the squid slowly, then drizzle with a little white wine and its black ink. Halfway though cooking add the rice, stir and pour in the tomato sauce.
6. Slowly mix in the hot broth until the rice has cooked completely.
7. Taste before removing from heat. Add salt and pepper as needed. Serve immediately.