Sorrento
Fry the garlic and the chili until the garlic is golden in a crock pot. Add the squid cut in rings and cook for 5 minutes.
Pour over the white wine. After the wine has evaporated, add the cherry tomatoes, half a cup of water and cook for 20 minutes. Add the potatoes cut into wedges and cover all with 2 cups of water.
Close the pan with its lid. Stir from time to time as needed until cooked. Sprinkle with freshly chopped parsley and serve.
