A set of products. Squid cleaned. Carcass cut into rings, fins stripes. Initially, I had a 1.5 kg squid. After defrosting and cleaning 1 kg. In my opinion, squid should be unpeeled. In fact, during industrial cleaning and further freeze lost part of nutrients and deteriorating the taste. And absolutely no need to buy frozen rings. They taste does not remain.

Onion peel, cut small cubes. In Tolstoganova pan, over medium heat, heat oil. Fry the onion until light Golden brown.

Add to the onions squid. And continue to fry. After 5 minutes, the right squid, will give a rich juice.

Tomatoes peel, cut into cubes and add to the pot. Tomatoes will yield even more juice out and it's like tomato soup :D

Continue to simmer the squid on slow fire, without cover, gradually evaporating the liquid. It should take 20-30 minutes (NOT LESS!!!).

When sauce thickens sufficiently, add: cinnamon stick, black pepper and finely sliced garlic. Pour the wine. My family is a "fireworm" insisted on a few slices of jalapeno. Simmer for about 10 minutes with the lid open, achieving the desired density of the sauce.

Taste for salt and sugar. Correct squid gives the right amount of salt, and the right wine the right amount of sugar. This, usually, add that does not need. It would seem that the only logical way would be to use this squid for wine. But with me, it went perfectly with beer. All a pleasant appetite!!!