3 lbs. squid (2 lbs. if bought pre-cleaned)
Tomato sauce (32 oz.)
1 green bell pepper, if to be served over rice
1 yellow or orange bell pepper, if to be served over rice
2 c. rice or 2 lbs. spaghetti

1. If served with spaghetti: Clean squid. Cut head of squid into quarters. Scrape any large suction cups off tenticles and remove both beak halves from mouth. Keep tenticles whole and intact. Bring sauce to slow boil, lower to simmer and add squid. Allow to simmer for 15 to 25 minutes or until tender. This is critical! Undercooked and overcooked squid are both rubbery. Serve over pasta.

2. If served over rice: Same as above, but cut bell peppers into quarter inch by 2 inch strips. Bring tomato sauce to slow boil, add bell peppers. Allow to simmer for 25 minutes before adding squid.