Squid, Tomato Sauce, Potatoes and Peas

Squid
I saw this recipe pop up on Saveur magazines site.  I get there email and have been getting their magazine since they launched.  Looked like a nice change of pace and a good meal to kick off the year.  Here is my version.

Serves 6 or maybe a bit more.

2 1/2 lbs of squid ( cut into 1/2" rings and the heads )

1 28 ounce can of chopped tomatoes

1 28 ounce can of pureed tomatoes

1/2 cup red wine

2 large sweet onions chopped

2 large shallots chopped

3 carrots chopped

1 tsp dried oregano

2 bay leaves

1 1/2 lbs. quartered small yukon gold potatoes

1 1/2 cups frozen peas

In a large deep saucepan cover the bottom with olive oil.  Add in the onions, shallot, carrots and oregano and cook for about 10 minutes on medium high heat.  The onions should get soft.  Add in the wine and crank up the heat until the wine has boiled away.  About 5 minutes.  Add in both cans of the tomatoes and 2 cups of water.  Bring to a boil and then take the temperature down to simmer.  Add a little bit of kosher salt here for taste and the bay leaves..  Let this hang out semi-covered for about half an hour. 

After 30 minutes add in the potatoes.  Let this continue to cook for another 30 minutes semi-covered. 

After 30 minutes add in the squid and peas.  Stir really well and then let this cook for about 5 minutes or until the squid is soft and cooked through.  Serve with a nice green salad, big hunks of bread and red wine.  Yum.