Instructions: Clean squid and cut body into 1-inch strips and tentacles into 1-inch pieces.

Cook celery and onion in olive oil until soft and transparent. Add squid and cover and simmer for 5 minutes. Add capers, tomato paste, vinegar, sugar and salt and pepper and stir. Cover and simmer for approximately 20 minutes until squid is tender. Stir occasionally.

Serve over a bed of steamed white rice.

This recipe yields 3 to 4 servings.

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