Serve this Italian calamari stewed with crusty bread for dipping!
Anything in between and it is rubbery.
This dish our version of a Southern Italian classic called calamari in umidotakes the long view of calamari cooking.
Elise Bauer
Think of this dish as something between a stew and a pasta sauce.
you might even add a little cheese to the polenta, if no ones looking.
Italians rarely mix seafood and cheese.
Elise Bauer
Defrost by placing in refrigerator overnight, or in a bowl of ice water.
When the oil is hot, add the onions and fennel.
Sprinkle some salt over it.
Add the garlic cloves and tomato paste and stir well to combine.
Cook this for another 2 to 3 minutes, stirring once or twice.
Stir the wine in well and increase the heat to high.
Boil until the liquid is reduced by half.
Add the Sambuca (or other anise-flavored liquor) and the crushed tomatoes.
Simmer for at least 1 hour.
After an hour, taste a piece of calamari; It should be tender.
If its not, keep simmering.
Check for tenderness every 15 minutes afterward.
Once the calamari is tender, taste the stew for salt and pepper, adding if needed.
Add the chopped parsley and fennel fronds.
Stir well to combine and serve.
