This dish is wonderful sitting on a terrace overlooking the Gulf of Gaeta in south Lazio or at a table of one of the many restaurants inside the old walled town of Nettuno.
1 kg squid or 'seppie', 400 gr tomato sauce or ragu, 1 tin of peas, half onion, half glass olive oil, salt, hot pepper
Preparing a fresh squid or 'calamari' is a strange process. First pull the legs out of the body sack, then the central bone from inside. Not pretty. Next chop the sack at the tip and fill with water at pressure to remove the gunk inside.
Peel of the the thin layer of skin by hand and chop the tentacles which will be included in the cooking process. Chop the sack into rings.
Place in an oven dish with the olive oil, onion and tomatoes and the spices. Cover and cook for an hour on a moderate heat. When basically done add the peas and mix in to warm them up. Serve.