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Black Squid
and Rice Okay, this anti-smoking thing is way out of control.
First it was buildings, then restaurants, now you are expected
to go a fourteen-hour flight without a cigarette. Second-hand
smoke? Well, it’s better than smelling other peoples farts,
but there’s no rule about THAT is there?. As Fletcher Knebel
said, "smoking is one of the leading causes of statistics."
15 squids
1 peeled and seeded tomato
3 cloves of chopped garlic
two spoons of olive oil
2 onions, chopped
2 shots of vodka
salt and freshly ground pepper
When cleaning
the squids, reserve the ink
sack. Heat the oil in a pan on medium and
add the squids. Season with salt and pepper
and cook them for a few minutes until they
turn brown. Remove the squid.
Next, add
some more oil to the pan if
necessary and caramelize the onions with
the garlic. Then add the tomatoes, crushed
ink sacks, and vodka. Make sure the sauce
is of a consistent texture, and add the
squids.
Cover and
cook on low heat for about an
hour, until the squid becomes tender again.
Serves 2 with
rice and followed by a
cigarette.
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