Calamari Stewed with Tomatoes

01Method

1. 1

   Pour the olive oil into a large pot and set over medium-high heat. Once hot, add the onion and fennel, tossing to coat them in the oil. Cook, stirring from time to time, until they start to take on some color, about 5 to 6 minutes. Season with a little salt, then stir in the garlic and tomato paste. Continue cooking for another 2 to 3 minutes.

2. 2

   Pour in the red wine and turn the heat up to high. Let the liquid reduce by about half before moving on.

3. 3

   Add the Sambuca and the crushed tomatoes to the pot and stir everything together well.

4. 4

   Add the calamari, reduce to a gentle simmer, and cook for at least 1 hour. After the first hour, taste a piece — it should be fully tender. If not, continue simmering and check every 15 minutes until it reaches the right texture.

5. 5

   When the calamari is tender, adjust seasoning with salt and pepper as needed. Scatter in the chopped parsley and fennel fronds, stir to combine, and serve immediately.