SPICY OR CHILLI CALAMARI STEW WITH RICE
- 1 kg calamari, preferably fresh and cut into rings and use the heads you can use frozen rings
- I onion, chopped
- 4 cloves garlic, chopped
- 500 g peas
- 8 tablespoons olive oil
- 500 ml of Chicken stock or Veg Stock
- chillies, as many as you want depends how hot you like it
- 100 ml dry white wine
- 2 tablespoons chopped parsley
- salt and pepper
- 1 tablespoon of curry powder, if you wish
- 1 tin of chopped tomatoes
Wash and cut the calamari. In a pot put the olive oil, warm it up and add the onion and garlic and chopped chillies.
When the onions are transparent in colour, add the calamari.
Let it cook on medium heat for about 10 – 15 mins.
Add the wine and let it evaporate.
Add the peas, stir for about 2 mins and add the chopped tomatoes, salt and pepper.
Stir and add the stock and chopped parsley, cover and let it cook on slow heat for about 1½ to 2 hours until the sauce has thickened.
Serve with rice.
Recipe and photo: Sabrina Merli