Serves 4


  • Squid, 2 cups
  • Onion, 1 (sliced)
  • Celery, 1/3 stalk (sliced)
  • Garlic, 1/2 clove (chopped finely)
  • Pickled cucumber, 1 (thinly sliced)
  • Tomatoes, 1 can (400 grams)
  • White wine, 1/3 cup
  • Laurel, 1 stalk
  • Olive oil, 2 tablespoons
  • Salt, 1/3 teaspoon (to taste)
  • Pepper, to taste


  1. Remove squids cartilage and clean thoroughly. Cut squid into rings of about 1cm wide, and cut squid tentacles into pieces of about 4cm wide. Season squid with salt and pepper.
  2. Fry garlic with olive oil in Thermos® Shuttle Chef® inner pot till fragrant. Add onion, celery, and pickled cucumber. Stir and fry well. 
  3. Add squid, white wine, tomatoes, and laurel, bring to boil and simmer for 5 minutes over medium heat.
  4. When boiling, close the inner pot's lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for about 10 minutes, before serving.
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