Prep time 30 minutes
Top tip: Add some whole black olives for that extra touch and fry the chopped parsley stems in garlic.
1kg Calamari washed, skinned and cut into loops
6 large garlic cloves crushed and diced
A cup of parsley roughly chopped
1 tsp. chilli flakes (you can add more if you like it spicy)
12 cherry tomatoes, halved
Rock salt and crushed pepper to taste
1 cup Olive oil
2 tsp. tomato paste
1 cup white wine
Heat up the olive oil in a deep frying pan and add the garlic; fry lightly and add the calamari, with chilli flakes, salt and pepper to taste. Cook for a further 10 minutes or until the calamari are cooked through.
Add the tomato paste and stir it in well to give a nice colour to the dish. Raise the heat, and after two minutes add the white wine and let it cook out. Add the cherry tomatoes and parsley and leave it to simmer on low for about 30 minutes.
Add more olive oil or a little water if you see it reducing too much and serve as above.