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Black Squid and Rice Okay, this anti-smoking thing is way out of control. First
it was buildings, then restaurants, now you are expected to go a fourteen-hour
flight without a cigarette. Second-hand smoke? Well, it's better than smelling
other peoples farts, but there’s no rule about THAT is there? As Fletcher Knebel
said, "smoking is one of the leading causes of statistics."
15 squids
1 peeled and seeded tomato
3 cloves of chopped garlic
two spoons of
olive oil
2 onions, chopped
2 shots of vodka
salt and freshly ground
pepper When cleaning
the squids, reserve the ink
sack. Heat the oil in a pan on medium and
add the squids. Season with salt and pepper
and cook them for a few minutes
until they
turn brown. Remove the squid.
Next, add some more oil to the pan if
necessary and caramelize the onions
with
the garlic. Then add the tomatoes, crushed
ink sacks, and vodka.
Make sure the sauce
is of a consistent texture, and add the
squids.
Cover and cook on low heat for about an
hour, until the squid becomes tender
again. Serves
2 with rice and followed by a
cigarette. | 
