Place the squid in a large pot and add water just until below the top edge of the squid (don’t fully cover the squid pieces).
Bring the water to a boil and then lower the temperature and simmer for about 25 minutes.
While the quid is simmering in the water, whisk together the garlic, pimento paste, cinnamon, cumin, tomato paste, salt, beer and wine.
Once the squid has simmered until tender, discard the water and leave the squid pieces in the pot.
Add the sauce mixture and oil, and stir.
Heat the mixture on medium until it starts to bubble, reduce the temperature slightly, and simmer until the sauce has almost completely reduced. Stir occasionally. Ours took about 50 minutes to cook completely.
The squid pieces will soak up the sauce and you should have very little sauce left on the bottom.
We mention about 50 minutes to cook down the sauce. The time may very depending on the size of the squid pieces, the size of the pot and the simmering temperature. The key is to make sure the sauce is almost completely cooked down.
This is obviously personal presence, but I love eating these at room temperature as well.
You can save left-overs (that doesn’t happen often) and then reheat them in a pot with a splash of white wine.