Sauté the chili, sage, onion and garlic in olive oil, add the squid and half of the parsley. Sauté over high heat. After 5 minutes add the wine and cook. Add the tomatoes and season with salt and black pepper. Cover and cook for about 1 hour. Just before the end of the cooking time, add the peas and the remaining parsley, season.
Serve with baguette.
ml
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