Stir fry the garlic and spring onions in a pan. Then add the calamari cut in cubes, season and continue to fry. Add capers, kalamta olives and cherry tomatoes cut in half, continue to stir fry for another 5 minutes. Add white wine, reduce and add the tomato polpa and fresh basil. Simmer for about 1 hour on low heat. Finally add the sweet chili and serve. For the garlic crostini, cut thin slices of bread, brush with garlic oil, season and bake in oven until golden brown. Serve the calamari with mixed leaf salad and garlic crostini.

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