Mediterranean Calamari Stew

Clean calamari tubes and slice them into rings, about 2 cm/ 0.8 inch thick. Finely chop onions, garlic cloves and chili.

Heat olive oil in a thick bottomed pan. Add the onions, garlic and chili and sauté for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the calamari tubes, tomatoes, thyme sprigs (left whole), bay leaves, and some salt and pepper.

Cover the pot, turn the heat down and simmer for about 25 minutes, stirring occasionally.

In the meantime, finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking over a low flame, uncovered, for another 10–15 minutes. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.