|1 1/8||pound||squid, small, fresh |
|1/2||cup||vinegar, native |
|10||cloves||garlic, minced |
|1 ||salt, to taste |
|1 ||pepper, to taste |
|1||medium||onion, sliced |
|2||medium||tomatoes, chopped |
|1||teaspoon||monosodium glutamate, vet-sin, optional |
|Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. |
Cut cooked squids into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes.
Season with salt, pepper and vet-sin.