Squid in spicy tomato sauce

Ingredients for 4 servings:

• 500 g squid tube(s), frozen
• 1 can tomatoes, chopped, 400 g
• 2 stalk(s) Celery
• 1 small fennel bulb(s)
• 2 chili peppers, red
• 2 onions
• 2 tbsp capers
• 20 black olives, pitted
• 2 cloves garlic
• 2 cl brandy
• 150 ml white wine
• ½ bunch parsley
• 4 tbsp olive oil
• Salt and pepper, black, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Thaw the squid very slowly, rinse thoroughly, and cut into 2 cm wide rings. Finely slice the celery and fennel. Finely dice the onions and garlic. Slice and deseed the chilies, then slice them into thin strips. Heat olive oil in a pan and fry the onions, fennel, and celery until translucent. Briefly fry the garlic and stir in the squid rings, tomatoes, and chili strips. Add the white wine and brandy, season well with salt and pepper, and cook uncovered for about 25 minutes. Then add the capers and olives and simmer gently for another 10-15 minutes, uncovered. Taste a ring; it should be buttery soft. If not, cook a little longer. Serve garnished with parsley.