4 chopped tomatoes (or 1 med. can of stewed tomatoes)
1 tbsp. crushed red pepper
1 tbsp. salt
6 peeled and cubed potatoes
2 tbsp. vinegar
Clean and wash the squid thoroughly. Cut into two inch lengths.
Sauté the onion and garlic in the olive oil in a soup kettle. Add the squid and the other ingredients. Cover with water. Bring to a boil, reduce the heat and simmer at least 2 to 3 hours or until the squid is tender.