Steps

1. First, let's make the tomato bread porridge.
   🕒 01:34
2. Clean the squid (1 whole) and cut it into bite-sized pieces.
   🕒 02:23
3. Soak the bread (100g) in water, lightly squeeze out the excess, and place it in a colander. (This is the key!) It's okay if it's not completely dry.
   🕒 02:54
4. Heat olive oil (to taste) and the garlic clove in a frying pan over medium heat.
   🕒 03:19
5. Once the garlic is lightly colored and fragrant, add the canned whole tomatoes (400g) and tomato juice (200ml).
   🕒 04:00
6. Once heated, add the drained bread (100g), mix gently, and simmer.
   🕒 04:32
7. Season with salt (to taste) and black pepper (to taste).
   🕒 07:17
8. If the mixture becomes too dry, add water (as needed).
   🕒 07:38
9. Cover and simmer over low heat for 10 minutes.
   🕒 07:49
10. Next, cut the squid (1 whole) into rings or bite-sized pieces. The tentacles can also be used.
    🕒 07:54
11. Heat olive oil (to taste) in a separate frying pan over medium heat.
    🕒 08:30
12. Add the cut squid and sauté until it changes color. Lightly sprinkle with salt (to taste).
    🕒 08:41
13. Deglaze the pan with white wine (for deglazing), scraping up any browned bits from the bottom of the pan, and mix well.
    🕒 08:58
14. Tear the basil leaves (6) and add them to the tomato porridge that has been simmering for 10 minutes. Mix briefly.
    🕒 09:38
15. Drizzle with olive oil (to taste) for finishing.
    🕒 09:58
16. Add the remaining sauce from sautéing the squid to the tomato porridge and mix.
    🕒 10:19
17. Plate the tomato bread porridge, top with the sautéed squid, and pour the remaining sauce over everything.
    🕒 10:45
18. Garnish with basil leaves and it's ready to serve.
    🕒 11:08