|Olive oil||3 Tablespoon|
|Onions||2 , chopped|
|Garlic clove||2 Large, chopped|
|Squid||1 1⁄2 Pound, cleaned, cut into 1/4- to 1/2-inch rings, tentacles halved or quartered if large|
|Canned tomatoes||28 Ounce (Undrained, 1 Tin, 796 Milliliter)|
|Dry white vermouth||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs) (1/4 Cup Extra For Garnish)|
1. Heat butter along with oil. Sauté in onions till soft. Mix squid and turning frequently, sauté for 5 minutes. Mix in all the other ingredients, excluding garlic toast and allow the mixture to simmer, covered, on minimum for 20 to 40 minutes or till squid turns tender.
2. Add seasoning to taste, transfer to warmed bowls, top with a little parsley and serve hot with garlic toast surrounding the bowls.