Calamari with Potatoes and Peas
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 1 tsp. dried oregano
- 8 cloves garlic, minced
- 1 small yellow onion, minced
- 1 medium carrot, minced
- 1 rib celery, minced
- 3 tbsp. red wine
- 2 (28-oz.) cans whole peeled tomatoes in juice, crushed
- 1 bay leaf
- 2 lb. russet potatoes, peeled and cut into 1″ chunks
- 1 lb. cleaned calamari, bodies cut into 1/4″-wide rings
- 1 1⁄2 cups frozen peas
- Kosher salt and freshly ground black pepper, to taste
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