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.