Methos of preparation

First clean the squid putting them under cold running water. Clean out the insides and separate the tentacles. They must be very clean inside and out.

Once cleaned they must be well drained using a colander.

Peel the onion and dice finely.

Prepare a large frying pan and put in the oil. When it has warmed add the onion to sauté. When it is golden, add the squid ink and the squid along with the tentacles. Add salt and fry for 5 minutes.

After the five minutes transfer them to a casserole, clay is best, and add the wine and water.

Peel the garlic and put in a mortar with the parsley finely chopped. Crush until well broken up.

Add to the casserole with the squid and allow to boil for 15 minutes.

Rice Garnish.

Put the rice in a sauce pan and cover with water and add salt.

Allow to cook for twenty minutes

If you see the water is being used up add a little more.

After the 20 minutes drain the rice in a colander.

Fill a small cup with rice and make small hills on the serving dish.

When ready to serve at the table put a small amount of the squid sauce on top of each.