Calmars en sauce tomate

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.

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