Prepare the ingredients.
Cut the white of the squids in strips or rings. Pour the oil in the pot.
Fry the squid heads. Add the vegetables, salt, pepper, chilli and tomato puree. Mix together.
Add the remaining squid. Then add 50 ml of water if the squid hasn’t released some water.
Pressure Cooking Time: 4 minutes
Serve with rice, couscous or steamed potatoes.