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Calamari Stewed with Tomatoes
- 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
- 4 Tbsp olive oil
- 1 sliced onion
- 1 fennel bulb, chopped
- 3 garlic cloves, chopped
- 2 Tbsp tomato paste
- 1/4 cup Sambuca or other anise-flavored liquor
- 1 cup red wine
- 1 28-ounce can of crushed tomatoes
- Salt and pepper
- 1/2 cup parsley, chopped
- 1/4 cup fennel fronds, chopped
Directions:View on Simply Recipes
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