• 1½ kg (3¼ lb) squid of medium size
• salt and pepper
• 75

The squid must be cleaned (take care to remove the ink sacs*) and washed. The tentacles should be cut off, chopped up, and put aside to be used in the stuffing. The bodies should be seasoned and left to sit in the mixture of olive oil and tomato juice.

Heat the olive oil in a large pan and lightly brown the onion in this. Add the chopped tentacles