Ingredients
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For the Calamari:
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1 kg Calamari, cleaned and cut into rings, from one of the Blue Island Fish Markets
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100ml Olive Oil
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1 onion, finely chopped
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1 fennel root, finely chopped
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2 cloves garlic, finely chopped
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150ml ml dry white wine
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4 bay leaves
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Zest of 2 lemons
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2 tablespoons fennel leaves, finely chopped
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Salt
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Pepper
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For the tomato sauce:
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60 ml tomato purée, diluted in 300 ml lukewarm water
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1 small cup dry white wine
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3 allspice berries
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3 bay leaves
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1 teaspoon sugar
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Salt
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Pepper
Instructions
Purchase the Calamari cleaned and cut into rings, from one of the Blue Island Fish Markets
For the tomato sauce:
Put the diluted tomato purée in a small saucepan and mix together with the white wine, allspice, bay leaves, sugar, salt and pepper. Bring to the boil on a medium heat, turn down the heat and leave to simmer for about 15 minutes.
For the Calamari:
Heat the oil in a saucepan on a medium heat, then sauté the onion, fennel root and garlic for a few minutes until well softened.
Add the calamari and cook for another 5 minutes, dousing with the wine. Add the tomato sauce and bay leaves, lower the heat a little and simmer for about 20 minutes, until the sauce thickens. Then add the lemon zest, fennel leaves, season with salt and pepper and serve.
Bon appétit!
