Fish Trip Cafe

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— 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

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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.