Stewed Squid 
2 lb Fresh squid; cleaned
3 Cloves garlic; minced
2 tb Vinegar
1 tb Light soy sauce
1 tb Water
Salt and pepper to taste

In a skillet over medium heat, bring to a boil the garlic, vinegar, soy sauce,
water, salt and pepper to taste. Add the cleaned squids while mixture is still
boiling. Cook for another 3-4 minutes. Stir occasionally. Transfer cooked squid
to a serving platter. Serve immediately. Tip: Remove the transparent cartillage
when cleaning squid.

Baked Stuffed Squid 
1 lb Squid
1 Salt
6 tb Olive oil
1 Onion; chopped
1/3 c Raw long-grain white rice
1/2 c Chopped fresh parsley
1/4 c Chopped fresh mint leaves
2 tb White wine
1/4 c Pine nuts
1/4 c Black raisins
1 Freshly ground pepper
4 Peeled tomatoes; drained
1/3 c White wine

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand bag
and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Heads and tentacles should be rinsed thoroughly and cooked along with the
sacs after you stuff the latter. Drain and set aside. 
Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few minutes,
until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and
raisins, and season with salt and pepper to taste. Add enough water to half
cover and cook for a few minutes, then stuff the squid sacs with the mixture
using a very small spoon and allowing enough liquid in each for the rice to
cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the
heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and
set aside. 
Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a
small saucepan and simmer for 5 minutes. Pour the sauce over the squid and
dribble the remaining 2 tablespoons olive oil over the top. Bake in a
medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender
and the sauce has thickened. Serve warm or cold.

Squid with Garlic and Tomato
1/2 kg Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate)

Wash the squids very well. Remove the long thin membrane in the head and slit
the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6
cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids
are tender. Cut cooked squids into 1/2 inch slices crosswise. 
Crush remaining garlic and saute in a little lard in another pan. Add the onion
and tomatoes and cook until tomatoes are very soft. Add the squids and the
liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper
and vet-sin.

Barbecued Squid  
2 lb Squid, cut into rings
1 c Coconut milk
2 Cloves garlic, chopped
6 tb Fish sauce
3 tb Peanuts, finely chopped
Juice of 1 lime
Cayenne to taste
1 ts Sugar

Coconut milk is easily made if you have a blender or food processor. 
Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut.
Beat it in the food processor or blender for at least 1 minute. Strain it
through a sieve or through cheesecloth. Marinate the squid for 1 hour in coconut
milk to which you have added the garlic. Prepare the coals and skewer the squid. 
To make the dipping sauce which makes this dish so distinctive, combine the fish
sauce, peanuts, sugar, lime juice and the cayenne. 
Grill the squid for about 3 minutes on one side. When brown, turn over and
barbecue 3 minutes more. 

Batter Fried Squid 
6 Squid - small to medium, cle
2 Eggs, beaten
1/2 c Flour
3/4 c Olive oil
1 pn Salt

Wash cleaned squid; remove tentacles; dry fish thoroughly. Cut the body of squid
into rings, dip them in flour, then in egg beaten with a pinch of salt. Fry
rings in very hot oil. The fish is done as soon as it is browned on all sides.
Frying time should in no case exceed 5 minutes because squid toughens when
overcooked.