1. In a pot, heat the olive oil over medium heat and sauté the onion and peppers. Season with salt and pepper, add the stock cube, and sauté until softened.
2. Pour in the tomato juice and stir for 1 minute.
3. Add the squid and sauté for 3–4 minutes. Add the potatoes, pour in the water to cover the food, and bring to a boil.
4. Cover the pot and reduce the heat to medium. Simmer for about 55 minutes, until the potatoes are tender and the sauce has thickened.
5. Taste for salt and pepper, remove from the heat, and serve with bread and parsley.
