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Squid Jambalaya

2 lb. whole squid, fresh or frozen
1 qt. boiling water
1 tbsp. salt
1 c. sliced onion
3/4 c. diced green pepper
1 clove garlic, minced
1/4 c. butter or margarine, melted
1/2 c. dry white wine
1 (1 lb. 12 oz.) can tomatoes
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. hot pepper sauce
1/4 tsp. pepper
1 c. long grain rice

Cut mantle and tentacles into 1-inch pieces. Place squid in boiling salted water. Cover and simmer for 10 to 15 minutes or until squid are tender. Drain and rinse thoroughly in cold water. Drain. Cook onion, green pepper and garlic in butter until tender. Add wine, tomatoes, and seasonings; heat and mix thoroughly. Add rice, stirring constantly. Cover and simmer for approximately 25 minutes, stirring occasionally until rice is done. Makes 4 to 6 servings.

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