You will need
2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
4 Tbsp olive oil
1 sliced onion
1 fennel bulb, chopped
3 garlic cloves, chopped
500 g. Organic Peeled Tomatoes Prunotto M.
1 cup red wine
1 28-ounce can of crushed tomatoes
Salt and pepper
1/2 cup parsley, chopped
1/4 cup fennel fronds, chopped
How to prepare
Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and fennel. Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some salt over it. Add the garlic cloves and the tomatoes and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice.
Add the red wine, stir well, and increase the heat to high. Boil until the liquid is reduced by half.
Add the crushed tomatoes. Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1 hour. After an hour, taste a piece of calamari; It should be tender. If it’s not, keep simmering. Check for tenderness every 15 minutes afterward.
Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine and serve.