In a pot, sauté the onion, garlic, carrot and celery, add 1 litre of water, let it simmer for 15 minutes and pass it through a fine sieve. Use this as a stock. Remove cartilage from calamari, shallow fry in hot, oiled non-stick pan, add onions, garlic and cherry tomatoes and cook until onions are soft. Add the stock and simmer for 7 minutes.  Serve with chopped mint and basil, season to taste.

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