Ingredients (serves 4):

• Squid, 2 cups
• Onion, 1
• Celery, ⅓ stalk
• Garlic, ½ clove
• Pickled cucumber, 1
• Canned tomatoes, 1 can (400g)
• White wine, ⅓ cup
• Laurel, 1 stalk
• Olive oil, 2 tablespoons
• Salt, ⅓ teaspoon
• Pepper

Instructions:

1. Remove squids cartilage and cleaned thoroughly. Cut squid into rings of 1cm width, and cut squid tentacles into pieces of 4cm width. Season squid with salt and pepper.
2. Slice onion and celery. Chop garlic into fine pieces. Cut pickled cucumber into half and slice thinly sideways.
3. Fry garlic with olive oil in Thermos® Shuttle Chef® inner pot till fragrant. Add onion, celery, and pickled cucumber and fry together.
4. Add squid, white wine, canned tomatoes, and laurel into inner pot. Bring to boil and simmer for 5 minutes over medium heat. 
5. Remove inner pot from heat and insert into Shuttle Chef® outer pot. Let sit for at least 10 minutes before serving.