This is more-or-less my mother in law's recipe. I'm going to have to teach her Grand Daughter this when she comes back to England. When I make it with her I'll be more exact on the quantities and revise this. I usually cook it by eye as M-I-L taught me. 300g Squid (Though it could have done with about half as much again). Cleaned. The tubes sliced in to rings and the tentacles 4 cloves garlic chopped teaspoon chili flakes 3 small onions halved and sliced 2 carrots thick rings 3 potatoes cubed handful of frozen peas 2 tins tomatoes squirt of tomato puree salt and pepper cornflour Saute onions until starting to soften. Add squid rings and stir until they start turning white. Add garlic. Add tinned tomatoes and all the veg. Add chili flakes. Salt and pepper to taste. It needs at least 1.5 hours but I find two is better. Traditionally you add parsley to the top but I drench the damp tentacles in cornflour and a little salt and chili and fey then for just a minute or two. Makes a nice crunch on the top. I've got a picture somewhere. I'll take a look.