— Calamari in Tomato Anchovy Sauce (serves 4) —
8 tbsp olive oil
6 anchovy fillets, chopped
3 tablespoons capers
2 garlic clove, very finely chopped
1 small red chilli, very finely chopped
1kg squid, cleaned a and chopped
A pinch of salt
3 tablespoons white wine
1 x 400g can chopped tomatoes
20 karamata olives, pettied
A handful chopped flat-leaf parsley
Heat the olive oil in a large heavy-based pan, add the anchovies and capers, stir-fry over a medium heat, until the anchovies dissolve.
Add the garlic and red chilli stir-fry for about 1 minutes.
Add the squid, stir-fry for a further couple of minutes. Add the white wine and boil until the liquid has almost completely evaporated.
Add the canned tomatoes, olives and a pinch of salt, reduce the heat to low and simmer for about 30 minutes.
Garnish with chopped flat-leaf parsley.