Calamari with Potatoes and Peas | Saveur

Ingredients

• ¹⁄₂ cup extra-virgin olive oil
• 1 tsp. dried oregano
• 8 cloves garlic, minced
• 1 small yellow onion, minced
• 1 medium carrot, minced
• 1 rib celery, minced
• 3 tbsp. red wine
• 2 (28-oz.) cans whole peeled tomatoes in juice, crushed
• 1 bay leaf
• 2 lb. russet potatoes, peeled and cut into 1″ chunks
• 1 lb. cleaned calamari, bodies cut into 1/4″-wide rings
• 1 ¹⁄₂ cups frozen peas
• Kosher salt and freshly ground black pepper, to taste