You can use either fresh or frozen calamari, it doesn’t make much difference, the only secret to make this dish delicious is that you use calamari… not cuttlefish, not squid! Cuttlefish differ from squid and calamari in having an internal ‘cuttlebone’. Calamari have longer fins than the squid. Another way to tell the difference is the price: calamari are far more expensive than the other two… and believe me, there is a good reason!
– 500 gr calamari
– 1 large onion
– 1 glass of dry white wine
– 2/3 tablespoons of finely chopped flat parsley
– salt to taste
– 6 tablespoons of e.v.o. oil
Cut the calamari into rings. Finely chop the onion and the parsley.
Now put the oil in a saucepan, add the onion and a pinch of salt. Let it cook for 3/4 minutes on a medium heat.
Add the calamari and the parsley. Cook for about 5 minutes stirring from time to time. Now put up the heat and add the wine. Let it cook for a few minutes until the wine is completely evaporated. Put the heat down, cover with a lid and let simmer for 30/40 minutes.
You can eat it with some bread (I have just browned a couple of slices in a non-stick pan) or mix it with some boiled rice.
Depending on the quantity it can be served either as a starter or a main course.