Tags: I see it this way!

MARINER'S STEW 2 pounds whole squid, fresh or frozen. 1 cup chopped onion. 1/4 cup cooking oil. 1 quart water. 1 can (6 oz.) tomato paste. 1/4 cup chopped parsley. 1 1/2 teaspoon salt. 1/4 teaspoon pepper. 3 cups cubed potatoes. 2 packages (10 oz. each) frozen peas. 1 large loaf French bread or. 2 cups cooked rice. Clean squid according to Procedure No. 2.   Cut mantle into 1 1/2 inch strips.  Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender.  Add squid and cook for 5 minutes.  Add water, tomato paste, parsley, salt and pepper.   Simmer for 10 minutes. Add potatoes and peas.  Cover and simmer for 20 to 30 minutes or until potatoes are tender, stirring occasionally.  Serve with   French bread or over cooked rice.  Makes 5 to 6 servings. --------------- ----------------- ----------------------- --------------- The above recipe was found on Cooks.com showing 25 ways to cook squid. On my last trip to New Jersey I stopped as usual at H-Mart, a Korean based supermarket chain, to buy fish.  Margo and I take a cooler, buy a large supply of fish, dressed it down in ice(which they provide free) and freeze it once we're home. I decided to buy some calamari( squid) to cook. The Mariner's Stew is a nice way to have squid as it's very tasty.  By cooking the squid longer than 45 minutes it almost guaranteed it to be tender.  The next time I make this dish I will add shrimp, mussels and scallops near the end of cooking. Oh yeah, I just had squid tubes without tentacles. After this adventure, I'm off to finding some octopus.