About 20 small squids or 20 small cuttlefish ( not Cuttlefish rings )
A tin of peeled tomatoes
A small bunch of finely chopped parsley
A small garlic clove ( Mirella says that while the garlic is optional, if you use very little this just adds to the flavour )
200g of fresh or frozen peas
A fish soup cube
A little hot red Italian “Peperoncino”
Salt to taste.
Place the oil into a large non stick frying pan and add the Peperoncino
Add the baby squid or cuttlefish and allow to cook over a medium heat for a few minutes and then add the tin of peeled tomatoes, the peas, the fish soup cube and just a little salt.
Cook on a moderate heat until the peas are soft. Add a little water if it gets too dry.
Continue cooking for another 5 minutes.
Serve with plain boiled rice or boiled potatoes.
This is also a great sauce for spaghetti.