Summary

Ingredients

• 500 g squid (s), tubes only
• 400 g tomato (s), chunky
• 2 tablespoon tomato paste
• 2 medium onion (s)
• 2 cloves garlic
• 2 sprigs thyme
• 1 bay leaf
• 100 g olives, black, pitted
• 2 tablespoon capers
• 1 chilli pepper (s)
• salt and pepper
• olive oil

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Instructions

1. Wash the calamari and cut into 2 cm thick rings. Cut the olives into rings. Chop the chilli, onions and garlic, not too small.
2. Heat the olive oil and sauté the onions, garlic and chilli in it. Now mix the tomato paste with the onions and let fry briefly. Now you can add the calamari and mix in. Add the tomatoes, thyme and bay leaf. Season well with salt and pepper and simmer gently for 25 minutes with the lid closed. Stir every now and then. If too much liquid has evaporated, add a little water.
3. Now roughly chop the capers and add them to the sauce with the olives. Let it simmer for another 10-15 minutes with the lid open. If necessary, season again or add a dash of olive oil.
4. Serve with ciabatta, rice or with pasta.