1 squid (about 1 1/2 lb.)
2 tbsp. cooking oil
1 med. onion, diced
1 stalk celery, diced
1 med. carrot, grated
3 med. tomatoes, blanched and sliced

Prepare squid, then score the outside of the hood lightly, cutting lengthwise only, with a sharp knife. Cut it into strips 1 x 1/4 inch, and thinly slice the tentacles. Heat half the oil in a heavy pan, add onion and celery and fry until almost tender, add carrot and tomato and heat. Season to taste.

Using a perforated spoon, or fish slice, lift onto a warm serving dish. Add the remaining oil to the pan, when hot add the squid, cook for 1 minute over high heat, stir gently as it cooks. Spoon on top of the vegetables and serve immediately, with rice or noodles. Serves 4.