Steps for Preparing and Cooking Stewed Squid with Potatoes:

• Wash the squid thoroughly under a jet of cold water, then place them on a work surface, remove the head and set it aside.

  Remove the small clear cartilage rod inside the squid and clean out the innards and rinse well, do the same procedure with all the squid you have available. Remove the skin covering the fish.

  Cut them into rings at least 1 inch thick.

• Take the heads, remove the eyes with scissors or a very sharp knife. Be careful because they are encased in black ink that splatters and stains very easily. Take the tentacles, open them and remove the beak by pushing it outward with your fingers, also remove the squid skin.

  Divide the tentacles into 2-3 lengthwise parts.

  Wash the fish well and dry them on a cloth or paper towel.

• Peel the potatoes, wash them well and cut into chunks.

  In the multicooker, place the extra virgin olive oil, the garlic clove, and the hot pepper (if desired) turn on the pot in SAUTÉ mode and when the oil is hot, add the fish, let them flavor well, then deglaze with white wine and when it has evaporated, add the tomato sauce or chopped tomatoes, potatoes, and salt.

  Stir well, put the lid on, close the valve and set the PRESSURE COOK program for 12 minutes at 248°F.

  After the time has elapsed, turn off the multicooker, turn the valve to vent the pot and open.

  Stir well, serve on individual plates with a sprinkle of chopped parsley.

• PROCEDURE WITH A TRADITIONAL PRESSURE COOKER:

  The procedure remains unchanged and cooking times are the same, the only thing is to add half a glass of hot water or better vegetable broth to the preparation before cooking.