Spice up your day with a dish full of flavour and heat!
Calamari All’Inferno
Makes 8-10 servings
½ kilo medium or large fresh squid
¼-1/3 cup milk (enough to soak rings)
¼ cup olive oil
3 Tbsps chopped garlic
½ tsp dried red pepper flakes
2 pcs finger chili peppers, sliced
1 Tbsp tomato paste
1 (400 g) can diced tomatoes
2 Tbsp white wine
1/2 tsp dried rosemary or 1 sprig fresh rosemary
½ tsp salt
1 small bunch parsley, chopped
- Clean squid and remove ink sac. Peel purple membrane and discard plastic. Cut squid body into rings and keep tentacles whole or sliced.
- Pour milk into a bowl and soak squid in milk for 10-15 minutes.
- Meanwhile, in a wok or large frying pan, heat olive oil over low heat. Sauté garlic until lightly golden.
- Toss in red pepper flakes and sliced chili peppers.
- Add tomato paste and cook for 1 minute until paste turns orange. Pour in diced tomatoes and white wine. Season with rosemary and salt. Bring mixture to a simmer and cook uncovered for 15-20 minutes, stirring every few minutes.
- Pour squid and milk in a strainer and drain milk completely. Add squid to the tomato mixture and cook just until squid turns white an d firm, about 2 minutes. Do not overcook!
- Turn off heat and season with more salt. Toss in some chopped fresh parsley. Serve warm with crusty bread and a glass of chilled white wine.