Leave cleaned squid whole. Finely chop the onion and garlic. In a large frying pan, heat the olive oil, add the onions first, then the garlic a few minutes later and sauté until golden brown. Add squid, fry all around but without browning. Add the tomatoes and cook for a few minutes. Deglaze with wine, season with pepper and sea salt and let everything simmer covered for about 35 minutes until the sauce is creamy and the squids are soft. If necessary, add a little more water. At the end, stir in a little olive oil if needed.