Name: Spicy calamari with olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 red onion (170g), chopped finely; 3 clove garlic, crushed; 2 fresh small red thai (serrano) chillies, sliced thinly; 1/2 cup (125ml) dry white wine; 800 gram canned cherry tomatoes; 3/4 cup (180ml) water; 800 gram baby calamari with tentacles; 1 cup (160g) sicilian green olives, seeded; 1/2 cup firmly packed fresh basil leaves; 2 teaspoon finely grated lemon rind; 8 slice ciabatta bread (280g), toasted

Ingredients

2 tablespoon olive oil

1 red onion (170g), chopped finely

3 clove garlic, crushed

2 fresh small red thai (serrano) chillies, sliced thinly

1/2 cup (125ml) dry white wine

800 gram canned cherry tomatoes

3/4 cup (180ml) water

800 gram baby calamari with tentacles

1 cup (160g) sicilian green olives, seeded

1/2 cup firmly packed fresh basil leaves

2 teaspoon finely grated lemon rind

8 slice ciabatta bread (280g), toasted

Method

1.Heat oil in large saucepan; cook onion, garlic and chilli, stirring, until onion is soft. Add wine; bring to the boil. Reduce heat; simmer until liquid is reduced by half.

2.Add undrained tomatoes and the water to pan; bring to the boil. Reduce heat; simmer 15 minutes or until mixture is thickened slightly.

3.Add calamari, olives and half the basil to pan; cook about 3 minutes or until calamari is tender.

4.Remove from heat; stir in remaining basil and rind, season to taste. Serve calamari with toasted ciabatta.

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