Squid and Potato Chunks

- 1 cleaned squid (about 400g)

- 2 large potatoes

- 2 ecodoses of water

- Some black olives

- Parsley

- Extra virgin olive oil

- Salt (optional)

Cut the squid into large chunks and place in a pressure cooker with 2 ecodoses of water (about 2 cups) and add the parsley stalks. Peel the potatoes, cut them in half and place them in the perforated basket. Place the basket in the pot.

Close the cooker and cook for 20 minutes. Lower the heat when the pot whistles.

Once cooked, turn off the heat, let the air escape from the valve and open the pot. Remove the potatoes from the basket, place them on a dish and mash them well with a fork. Remove the squid from the pan and chop it with a knife (or chop it in the blender into small pieces). Add the squid to the potatoes, season with olive oil, chopped olives, parsley, salt and mix together.

Cover a terrine mold with plastic wrap and fill with the mixture.

Let it rest in the refrigerator for at least two hours, then flip over and remove the foil.

Cut into thick slices (half an inch) with a wet knife and drizzle with a olive oil and parsley.