• 2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
• 2 tablespoons olive oil
• 1 large carrot, diced
• 2 shallots, chopped
• 1 onion, chopped
• 1 garlic clove,chopped
• 1 can diced tomatoes
• 1/2 cup dry white wine
• 1 tablespoon concentrated tomato puree
• 1 bouquet garni
• pinch (or two) of dried cayenne pepper
• salt and freshly ground pepper

Defrost the calamari rings, then rinse with cold water and dry them with paper towel.

Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.

Add the squid and saute for 3 minutes, stirring frequently.

Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.

Serve hot on plain white rice.

Makes 4 to 6 servings.