CALAMARI IN UMIDO - BRAISED SQUID IN TOMATO

This recipe is perfect for cooking big calamari tubes. It is very easy, fast and really tasty. The calamari turn out soft and the sauce is just delicious!! From the cookbook 'Two Greedy Italians - Eat Italy'.

INGREDIENTS

1 kg big calamari tubes

8 Tbsp olive oil

6 anchovy fillets

10 g capers

2 garlic cloves, finely sliced

2 small red chillies

salt and pepper

100 ml white wine

250 gr chopped tin tomatoes

a handful of Italian parsley, chopped roughly

METHOD:

Preheat oven to 170C.

Heat the oil in an ovenproof dish (I use a cast iron casserole) and add the chopped anchovy fillets and capers. Cook over a medium heat, stirring until the anchovies dissolve. Add the garlic and chilli, stir and continue to cook for a couple of minutes.

Add the calamari, and stir fry for a further couple of minutes. Add the wine and boil until it reduces by half. Add the tomatoes and parsley and bring to a simmer. Season with salt and pepper and cover.

Transfer to the oven and cook for about 40 minutes or until the calamari is completely soft.

Remove from heat and serve with lots of good bread to mop up the sauce. It's just sooo delicious!!

Serves 4

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