Ingredients
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Ingredients for the Puree:
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2 medium-sized potatoes, cut into cubes
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2 Carrots, cut into thin slices
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1 tbsp Butter or Margarine
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1 Vegetable stock cube
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Salt
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Ground Black Pepper
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Ingredients for the Calamari:
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kg small or medium Calamari, cleaned
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tbsp Olive oil
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Onions, cut into thin slices
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cherry Tomatoes, cut in half
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cup Green Olives, cut into rings
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2 thin Lemon peels
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2 Bay leaves
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2 tbsp Tomato paste
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1/2 cup of dry White Wine
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Salt
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Ground Black Pepper
Instructions
Place the potatoes, carrots and vegetable stock cube in a pot and cover with water. Cook on medium-high heat for about 25 minutes. Drain, while keeping some of the water. Add the butter or margarine, salt, pepper and mash with a masher. If necessary, add some of the reserved water. Set aside until the calamari is cooked.
Pour the olive oil into a saucepan and sauté the onions until soft. Add the calamari and continue cooking for another 2-3 minutes. Add the lemon peels, tomato paste, bay leaves, cherry tomatoes, white wine, salt and pepper. Mix and cook for 20 minutes on medium heat until the sauce thickens and the calamari is cooked. Finally, add the olives and serve with the puree.
