Calamari stewed in Tomatoes

Name: Calamari stewed in Tomatoes
Cuisine: South African
Ingredients: 60 ml Olive Oil oil; 1 Onion, sliced; 5 ml ground Fennel seeds; 5 cloves Garlic, chopped; 30 ml Tomato Paste; 250 ml Red Wine; 60 ml Sambuca; 800 g canned Tomatoes; 800 g Calamari rings; 10 ml Kosher Salt; 5 ml freshly crushed Black Pepper; 60 ml chopped Parsley

Sean Strydom @Sean_Strydom

Port Elizabeth

Calamari stewed in Tomatoes

Sean Strydom @Sean_Strydom

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Ingredients

60 mlOlive Oil oil
1Onion, sliced
5 mlground Fennel seeds
5 clovesGarlic, chopped
30 mlTomato Paste
250 mlRed Wine
60 mlSambuca
800 gcanned Tomatoes
800 gCalamari rings
10 mlKosher Salt
5 mlfreshly crushed Black Pepper
60 mlchopped Parsley

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Steps

1

Heat the olive oil in a large pot over medium-high heat. Add the onions and fennel. Sauté about 5 to 6 minutes.
2

Add the Garlic cloves and Tomato paste and stir well. Cook this for another 2 to 3 minutes, stirring occasionally.
3

Stir in the wine and increase the heat to high. Boil until the liquid is reduced by half.
4

Add the Sambuca and the Tomatoes. Stir well.
5

Stir in the Calamari and reduce heat simmer for at least 1 hour. Taste a piece of calamari, it should be tender. If it’s not, keep simmering.
6

Add Salt and Pepper. Add the chopped parsley. Stir well to combine and serve with cooked Pasta.