Squid Provencale

500g of fresh or frozen squid 1 whole onion (large) 1 clove garlic 650g tomatoes 1 tablespoon butter 1 tablespoon olive oil 1 bay leaf half teaspoon dried basil or sage half teaspoon sugar salt and black pepper 2 teaspoons chopped parsley

This dish can be prepared with scallops, prawns, or any other seafood. Clean and wash squid or any other seafood, cut into rings. chop onion and garlic finely, Put the tomatoes into a saucepan of boiling water, remove after 10 seconds, peel and chop roughly. Heat the wok and add butter and olive oil. when the butter has melted and it's hot, add the squid and simmer until it just starts to turn white, don't overcook the squid or it will toughen up, then remove and keep warm. Now add onion and garlic to the wok and simmer gently until they're colored, then add tomatoes and cook at moderate heat for 8 minutes, add bay leaf, basil or sage at interval when tomatoes is cooking, add sugar and seasonings, if required. Add the squid to the wok and stir in the chopped parley and heat through, then serve at once.