Steamed calamari in tomato sauce with garlic
Ingredients
- 500 g calamari, peeled
- 1 onion
- 1 pepperoni
- 3 cloves garlic
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 400 g tomatoes, in their own juice
- 1-2 bay leaves
- 3-4 sprigs of thyme
- Salt, to taste
- Black pepper, to taste
- 2 tbsp capers, optional
- 8-10 olives, pitted
Utensils
- knife
- cutting board
- frying pan
Instructions
- Cut the calamari into rings.
- Peel the vegetables.
- Chop the onion into quarter rings.
- Chop the peppers and garlic.
- Chop the tomatoes.
- Heat the oil in a frying pan over a medium heat.
- Onion, garlic and peppers Sauté for about 3-4 minutes.
- Add the tomato paste and cook for a further 2 minutes.
- Add the calamari rings, tomatoes with their juice, bay leaves, sprigs of thyme, salt and pepper to the pan.
- Pan with the lid close, reduce heat to low and simmer for 35-40 minutes. Stir occasionally.
- If adding capers and olives, chop them up and add them to the pan 10-15 minutes before the end of cooking.
- Remove the thyme and bay leaves from the pan just before serving.
- Steamed calamari remove from heat and serve immediately.
If the sauce is too thick, some water can be added.
