• 500 g/1 lb prepared squid rings

• 1 red onion, thinly sliced into rings

• 2 garlic cloves, finely chopped

• 300 ml/1/2 pint full-bodied red wine

• 2 tablespoons red wine vinegar

• salt and pepper

• finely chopped flat leaf parsley, to garnish

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Method:

1. Put the squid, onion and garlic in an ovenproof dish and season to taste with salt and pepper.

2. Pour in the wine and wine vinegar and add enough water to cover the squid.

3. Cover the dish and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes, or until tender.

4. Serve the squid straight from the dish, sprinkled with parsley.