2 cinnamon sticks
1 pound small calamari, including tentacles; cleaned
3 onions, rings
1/2 cup dry red wine
1. Heat oil in a skillet. Add calamari and onions and sauté until onions are translucent. Add remaining ingredients, and enough water to almost cover the squid.
2. Simmered, uncovered, until the calamari are tender and all of the wine has been absorbed, approximately 1 hour.
3. Remove spices and bay leaf. Serve warm or cold.