Squid a la Romana - Andrew Zimmern

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 pound squid, cleaned, bodies cut into 1/3-inch rings and tentacles left whole
• Salt
• Pepper
• 1 1/2 cups cherry tomatoes, halved
• 1 medium carrot, finely diced
• 1/4 cup minced shallots
• 2 teaspoons crushed red pepper
• 1 cup thinly sliced celery leaves and tender stalks
• 1/4 cup dry white wine
• 4 mint sprigs, stems removed, leaves thinly sliced
• 1 cup tomato puree
• 1 lemon, cut into wedges, for serving
• Crusty bread, for serving