1. In a large saucepan, combine the tomatoes with the parsley, oregano, salt and pepper; simmer for 30 minutes.
2. Meanwhile; heat the oil over medium high heat in a frying pan; add the garlic; lightly brown. Add the squid and saute for 10 minutes. Add the sherry and stir.
3. Add the squid mixture to the tomato sauce and simmer gently for 15 minutes.
Per Serving: 296 Calories (36.7% from fat); 11g Fat (2g Sat, 7g Mono, 2g Poly); 26g Protein; 18g Carbohydrate; 3g Dietary Fiber; 353mg Cholesterol; 775mg Sodium. Food Exchanges; 3 1/2 Lean Meat; 2 Vegetable; 2 Fat.
*Cooks Note: To prepare the squid for cooking; separate the tentacle from the sac, squeeze out the bony beak. Wash the sac thoroughly, removing the thin translucent bone. Peel off any out skin, cut the sac into rings. The tentacles may be left whole or cut in half if large.
Variation: Omit the parsley, oregano and sherry. Substitute: 2 tablespoons chopped fresh mint leaves, 1 bottle clam juice, 4 cloves garlic, chopped. Saute garlic in oil with salt and pepper until just pale. Add tomatoes and clam juice; simmer 20 minutes. Add mint leaves and squid. Simmer gently for 15 minutes until the squid is tender.