Polypo al Sugo

Ingredients for 3 servings:

• 1 kg squid(s), frozen
• 1 can of tomatoes
• 1 onion(s) in half slices
• 1 bay leaf
• 1 carrot(s) in slices
• 2 stalk(s) celery in pieces/slices
• ½ bunch parsley, flat!
• 1 garlic clove(s) in thin slices
• some olive oil
• 4 large potatoes, quartered
• salt and pepper
• 1 liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Squid soup

Thaw the squid—in a pinch, this can be done quickly in lukewarm water—wash it, and if present, remove the thin stalks inside the body. Cut the squid into pieces. Prepare the vegetables as described above. The individual ingredients should all be roughly the same size and bite-sized. Lightly sauté the onions in olive oil, then add the garlic. Do not brown. Deglaze with about 1 liter of water, add the squid, vegetables, and spices. Simmer everything for about 10-15 minutes. In the meantime, peel the potatoes and cut them into quarters. Add the potatoes to the soup and simmer until tender. Season with salt and pepper and serve. A spicy version with pepperoni or red pesto, which you simply add to the soup at the beginning, also tastes delicious.