1 lb frozen peas, defrosted
1 lb cleaned squids, with skin
removed
4 tbsp oil
1 garlic clove, crushed
2 tbsp parsley, chopped
salt
pepper
1/2 can tomato paste
2 cups boiling water
Cut the cleaned squids into 3-4 pieces each. Stir fry in a pan
with oil and garlic.
When their own water is reduced, add 1/2 can of tomato paste
diluted with 2 cups of boiling water.
Simmer for 1/2 hour and add peas which have been defrosted in the
meantime.
Cook at medium fire until peas and squids are done, stirring
periodically as they have the tendency to stick to pan. This will
take about 45 more minutes.
Serve warm.