SPICY OR CHILLI CALAMARI STEW WITH RICE
1 kg calamari preferably fresh and cut into rings and use the heads you can use frozen rings.
I onion chopped
4 cloves garlic, chopped
500 g peas
8 tablespoons olive oil
500 ml of Chicken stock or Veg Stock
chillies, as many as you want depends how hot you like it
100 ml dry white wine
2 tablespoons chopped parsley
salt and pepper
You can add about a tablespoon of curry powder if you wish
1 tin of chopped tomatoes
Wash and cut your calamari. In a pot put you olive oil, warm it up and add your onion and garlic and chopped chillies. When your onions are transparent in colour, add your calamari and let them cook on medium heat for about 10 – 15 mins. Add your wine and let it evaporate. Add the peas, stir for about 2 mins and add the chopped tomatoes, salt and pepper. Stir and add the stock and chopped parsley, cover and let it cook on slow heat for about 1½ to 2 hours until your sauce has thickened. Serve with rice.
Recipe and photo: Sabrina Merli
