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.
2 Season with salt, add the garlic and tomato paste and stir well to combine. Cook for another 2 minutes while stirring.
3 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.
4 Season with salt and pepper. Add the chopped parsley and stir well to combine.