Calamari and grilled vegetables with pea purée

Ingredients
for 4 servings:
- 4 squid, washed
- 1 onion
- 1 punnet of cherry tomatoes
- 1 clove of garlic
- 1 tablespoon of olive oil
- Seasoning to taste
For the pea purée:
- 1 bag of frozen peas
- 1 onion
- 200 ml vegetable stock
- Seasoning to taste (cumin is a good option)
Method
- To make the purée, peel and finely chop the onion. Sauté it in a frying pan until it turns translucent. Add the peas, fry for a few minutes and add the vegetable stock. Cook for 15 minutes and then blend. Add seasoning to taste.
- Take the squid and make slices on top without cutting all the way through. Then, cover and cook it for 15 minutes on a low heat.
- Cut the onion into four and the cherry tomatoes in half. Brown it in a frying pan with the garlic.
- Serve the squid with the fried vegetables and the pea purée.