SPICY SQUID IN WINE~ CYPRUS STYLE

      Title: SPICY SQUID IN WINE~ CYPRUS STYLE
  Categories: Greek, Seafood, Appetizers
       Yield: 8 Servings
  
       1 lb Small squid
     1/4 c  Olive oil or corn oil
       3    Onions; peeled, sliced
     1/4 c  Vinegar
     1/2 c  Dry red wine
       2    Cinnamon sticks
       4    Whole cloves
       1    Bay leaf
            Salt & freshly ground pepper
  
   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.  Rinse head and tentacles thoroughly.
   
   Heat the oil in a pan, add the squid, including the tentacles, and
   onions, and cook slowly until the onions are translucent. Pour the
   vinegar and wine over the squid and onions, then add the remaining
   ingredients and enough water to almost cover the squid, if necessary.
   Cook, uncovered, over low heat until the squid are tender and all the
   wine has been absorbed, approximately 1 to 1 1/4 hours.  Remove the
   spices and bay leaf. Cut the squid into bite-sized pieces and serve
   warm or cold.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
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