Where I live in Scotland, my lovely fishmonger, Mr Clark of Clark Brothers, is able to sell me better squid than you probably get in the Mediterranean. You should be able to buy squid from any fishmonger, or even a Waitrose with a good stock. This is a tasty way of cooking it. They say that there are two ways to cook squid: either you cook it very fast, or you cook it rather gently and slowly. This is one of the latter recipes.
