1 kg squid cut into big chunks
3 squid ink sacks (add more for a darker color)
3 diced onions
3 chopped garlic cloves
1/4 cup olive oil
1/2 cup white wine
1 bay leaf
4 cm cinnamon stick
salt to taste
juice of 1 lemon

Sauté onion in olive oil with bay leaf and cinnamon till very lightly golden, add garlic last 5 min,
then add the squid, ink, wine and salt, simmer on low for 45min to 1 hour depending on the thickness of your squid or until fork tender.
Add the lemon juice last 5 minutes.
**if you like your squid darker "blacker" add more "squid ink sacks".

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