2 lb. whole squid, fresh or frozen
1 c. sliced onion
1/4 c. cooking oil
1 (6 oz.) can tomato paste
2 tbsp. sherry
1/2 tsp. salt
1/8 tsp. pepper
2 c. cooked rice

Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add tomato paste, sherry, salt and pepper. Simmer for 5 minutes. Add rice and mix thoroughly. Place in a well-greased 2-quart casserole. Bake in a moderate 400 degree oven for 12 to 15 minutes. Makes 3 to 4 servings.