Calamari Stewed with Tomatoes

(via Simply Recipes)

Calamari Stewed with Tomatoes Recipe

You can buy frozen, cleaned squid in the freezer section of many grocery stores. Defrost by placing in refrigerator overnight, or in a bowl of ice water. This recipe does call for an anise-flavored liquor, which you can leave out if you want, but the dish will be better with it in.

INGREDIENTS

• 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
• 4 Tbsp olive oil
• 1 sliced onion
• 1 fennel bulb, chopped
• 3 garlic cloves, chopped
• 2 Tbsp tomato paste
• 1/4 cup Sambuca or other anise-flavored liquor
• 1 cup red wine
• 1 28-ounce can of crushed tomatoes
• Salt and pepper
• 1/2 cup parsley, chopped
• 1/4 cup fennel fronds, chopped

METHOD

1. Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and fennel. Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some salt over it. Add the garlic cloves and tomato paste and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice.
2. Add the red wine, stir well, and increase the heat to high. Boil until the liquid is reduced by half.
3. Add the Sambuca or other anise-flavored liquor, and the crushed tomatoes. Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1 hour. After an hour, taste a piece of calamari; It should be tender. If it’s not, keep simmering. Check for tenderness every 15 minutes afterward.
4. Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine and serve.

Serves 4-6.