Spicy Squid in Wine, Cyprus Style
           
      1 lb Small squid                         2    Cinnamon sticks
    1/4 c  Olive oil or corn oil               4    Whole cloves
      3    Onions; peeled, sliced              1    Bay leaf
    1/4 c  Vinegar                                  Salt & freshly ground pepper
    1/2 c  Dry red wine
    
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink.  Rub salt on the outer sacs and rinse them
  inside and out with cold water.  Rinse head and tentacles thoroughly.

  Heat the oil in a pan, add the squid, including the tentacles, and
  onions, and cook slowly until the onions are translucent.  Pour the
  vinegar and wine over the squid and onions, then add the remaining
  ingredients and enough water to almost cover the squid, if necessary.
  Cook, uncovered, over low heat until the squid are tender and all the
  wine has been absorbed, approximately 1 to 1 1/4 hours.  Remove the
  spices and bay leaf. Cut the squid into bite-sized pieces and serve
  warm or cold.