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.