2 pounds whole squid, fresh or frozen.
1 cup chopped onion.
1/4 cup cooking oil.
1 quart water.
1 can (6 oz.) tomato paste.
1/4 cup chopped parsley.
1 1/2 teaspoon salt.
1/4 teaspoon pepper.
3 cups cubed potatoes.
2 packages (10 oz. each) frozen peas.
1 large loaf French bread or.
2 cups cooked rice.
Clean squid according to Procedure No. 2. Cut mantle into 1 1/2 inch strips. Cut tentacles into 1-inch pieces.
Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes.
Add potatoes and peas. Cover and simmer for 20 to 30 minutes or until potatoes are tender, stirring occasionally. Serve with French bread or over cooked rice.