Calamari Stewed with Tomatoes Recipe

Ingredients

* 2 pounds cleaned calamari (squid), tubes sliced into rings and
tentacles roughly chopped
* 4 Tbsp extra virgin olive oil
* 1 sliced onion
* 1 fennel bulb, chopped
* 3 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1/4 cup Sambuca or any other anise-flavored liquor
* 1 cup red
* 1 28-ounce can of crushed tomatoes
* Salt and pepper
* 1/2 cup parsley, chopped
* 1/4 cup fennel fronds, chopped

Method

1 Heat the essential olive oil in the large pot over medium-high heat. If 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 regarding this. Add the garlic cloves and tomato
paste and stir well to combine. Cook this for one more 2-3 minutes,
stirring a couple of times.

2 Add the red, stir well, and boost the heat to high. Boil
prior to the liquid is reduced by half.

3 Add the Sambuca or any other anise-flavored liquor, and also the crushed
tomatoes. Stir inside the calamari and convey the pot with a gentle simmer.
Simmer for around An hour. After 1 hour, taste an item of calamari;
It should be tender. If it is not, keep simmering. Pay attention to tenderness
every A quarter-hour afterward.

4 When the calamari is tender, taste the stew for salt and pepper,
adding as required. Add the chopped parsley and fennel fronds. Stir well
to mix and serve.