Calamari Stew in Tomato Sauce

Directions

1. 1
   Defrost the calamari tubes in the refrigerator overnight. Or give them to a bag, place the bag in a
2. 2
   bowl with cold water and let defrost for about 30 minutes (or as needed).
3. 3
   Clean the calamari tubes and slice them into rings, about 2 cm/ 0.8 inch thick. Finely chop the onions, garlic cloves and chili.
4. 4
   Heat the olive oil in a heavy bottomed pan, add the onions, garlic and chili and saute them for a few minutes.
5. 5
   Add the tomato paste and stir for about 2 minutes.
6. 6
   Add the calamari tubes, the tomatoes, whole thyme sprigs, bay leaves and some salt and pepper.
7. 7
   Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
8. 8
   In the meantime finely chop the capers, pit the olives and slice them.
9. 9
   Add to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.
10. 10
    Adjust the taste with salt and pepper.
11. 11
    Remove the thyme sprigs and the bay leaves and serve immediately as suggested above.