Clean the calamari, be sure to take out the cartilage in the middle. Wash well in water and cut into rings of about 1cm wide.
In a non-stick pot, heat the olive oil over medium high heat. Add the onion, garlic and herbs and stir.
Once the onion turns light brown, stir in the tomato puree or passata and the wine. Add the calamari, potato, carrot and tomato paste and stir well. Add enough water to just cover the mixture. Simmer covered over medium low heat for 20 to 40 minutes, checking periodically and adding more water or wine if needed.
Lastly, add the olives, capers and peas and simmer for 5 to 10 minutes until heated through.