Clean and rinse the squid, then cut it in pieces of 4cm. season and fry in a pan with the olive oil, the shallots and the garlic until golden brown.
Add the white wine and let the alcohol evaporate. Add the cherry tomatoes and check the seasoning. Add the pureed tomato, the saffron and the green peas.
Sauté for a moment and serve on the plate. Decorate with half a lemon.