Stuffed calamari stew
Ask your Pick n Pay fishmonger to clean the calamari tubes for you.
Olive oil, for frying Serves 4
1 large onion, chopped
2 peppers, chopped
2 chorizo sausages, chopped
3-4 cloves garlic, chopped
1 tsp (5ml) smoked or regular paprika
3 ripe red tomatoes, seeded and chopped
1 cup (250ml) white wine
Salt and milled pepper
8-10 large calamari tubes
½ cup (125ml) chopped flat-leaf parsley
Portuguese rolls, to serve
Heat a glug of oil in a saucepan and fry onion, peppers and chorizo until they begin to soften.
Add garlic and paprika and fry for another minute.
Add tomatoes and wine, cook for 3 - 4 minutes and allow to cool slightly. Season.
Spoon mixture into calamari tubes, straining liquid into saucepan as you go. Secure with a toothpick.
Place all stuffed calamari tubes back into liquid, cover and simmer for 30 - 45 minutes, adding more wine if necessary, until calamari is tender.
Serve with rolls to mop up juices.