Pat dry the squid completely to prevent splattering during frying.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat.

Add the smashed garlic and cook, stirring, until the garlic turns lightly golden.

Stir in the finely chopped onion, reduce the heat to low, cover, and cook for 10 to 15 minutes or until the onion is tender but not browned.

Stir in the finely chopped tomato, bay leaf, sugar, salt, and pepper.

Increase the heat to medium and cook, uncovered, for about 5 minutes.

Set aside.

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.

Add the squid bodies and tentacles and cook for about 2 minutes.

Stir in the beer, reduce the heat to low, cover, and cook for 10 minutes.

Stir in the tomato mixture and cook, covered, for 25 minutes more.

Transfer the squid to a platter.

Cook the sauce, uncovered and stirring occasionally, until thickened.

Return the squid to the skillet and cook until tender, about 10 minutes more.

Discard the bay leaf and serve hot.