Calamari alla Toscana

Calamari alla Toscana

Serves 4

Core 3 pts per recipe

frylight

1 onion, chopped

1-2 garlic cloves, crushed

1 fresh chilli, chopped

1 stick celery, chopped

2 tbsp chopped parsley, plus extra to garnish

600g baby squid, cleaned and cut into 1cm slices

2x400g cans chopped tomatoes

500g fresh spinach, chopped

300ml dry white wine (3pts)

seasoning

Heat large saucepan, spray with frylight, and gently fry onions, garlic, celery and chilli over low heat until softened.  Add squid, wine and parsley and cook for 20 minutes on a low heat.  Mix well, then incorporate the spinach and chopped tomatoes.  Season to taste.   Allow to simmer for 10-15 minutes in a covered pan.  Remove  lid and allow sauce to thicken.  Check squid is soft and tender and check seasoning.

To serve, garnish with chopped parsley