|Onions||2 , minced|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes/1 can italian tomatoes, without juice||4 Large, peeled seeded and mashed|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Bay leaves||2 , crushed|
|Parsley sprigs||4 , chopped|
Clean thoroughly in cold water, removing eyes, tentacles, mouth.
Let stand 2 hours in cold salted water.
Drain and pat dry.
Cut squids in small pieces.
Blanch in boiling water for 5 minutes.
Oil bottom of clay baker.
Add onions, squids, garlic and tomatoes.
Sprinkle with herbs and save some fresh parsley for the end, to garnish.
Close and bake.
Sprinkle with parsley before bringing it to the table.
May be served hot or cold.