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