Tomato calamari


Serves 6

Preparation: 10 min

Cooking: 1 hour 10 min

45 ml (3 T) oil

1 onion, sliced

small handful of fresh fennel, chopped

salt and pepper

3 garlic cloves, chopped

30 ml (2 T) tomato paste

2 cans (400 g each) whole cherry tomatoes

450 g cleaned calamari tubes and tentacles, roughly chopped

handful of fresh parsley, chopped

1  Heat the oil in a large pot over medium-high heat. Add the onions and fennel, stir to coat with the oil and sauté, stirring occasionally, until the onions begin to colour, about 5 minutes.

Season with salt, add the garlic and tomato paste and stir well to combine. Cook for another 2 minutes while stirring.

Add the tomatoes, stir in the calamari and bring to a gentle simmer. Simmer for at least 1 hour or until the calamari is tender.

Season with salt and pepper. Add the chopped parsley and stir well to combine.

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