Braised Calamari in Red Sauce
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INGREDIENTS
- 4 tablespoons (20g) parsley, finely chopped
- 1/3 cup (85ml) olive oil
- ½ kg dry onions, thinly sliced
- 1 tablespoon (25g) tomato paste
- ½ cup (125ml) dry red wine
- 1 can (400g) chopped tomatoes
- 2/3 cup (200g) tomato passata
- 1 bay leaf
- 1 small cinnamon stick
- 1 ½ teaspoons (6g) sweet paprika
- 1 teaspoon (8g) salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (125ml) hot water
- 1 kg calamari, cleaned
METHOD
- Wash the calamari and drain them well. In a large pan, heat the olive oil over medium heat. Add the onions, sprinkle with a little salt, and sauté for 6–7 minutes until they soften and sweeten. Add the tomato paste and sauté for 1 minute to bring out its aroma.
- Increase the heat, add the calamari, and stir for 2–3 minutes until they change color and start releasing their liquids.
- Deglaze with the red wine and let it simmer for 2 minutes. Add the chopped tomatoes, tomato passata, bay leaf, cinnamon, paprika, salt, and pepper. Pour in the water and stir gently.
- Lower the heat, cover the pot, and simmer for about 40 minutes until the calamari are tender and the sauce thickens. Stir occasionally. Remove the lid from the pot and boil for another 10-15 minutes until the sauce thickens.
- Towards the end, remove the cinnamon stick and bay leaf. Taste and adjust the seasoning. Add the finely chopped parsley, stir gently, and remove the pot from the heat. Let the dish rest for 5 minutes and serve hot with fresh crusty bread.
