• Calamari
  • Olive Oil
  • Onion
  • Garlic
  • Capers
  • Olives
  • Peas
  • Tomato Pulp
  • Tomato paste
  • Parsley
  • White wine
  • Spaghetti
  • Salt and Pepper


1. Fry the onion with the garlic

2. Add the chopped calamari and some wine and leave them on the fire for about 5 minutes.

3. Now add the capers, the olives and the peas which are optional.

4. Top up with tomato pulp and some tomato paste. Season with salt and pepper and leave on low heat.

5. Cook the spaghetti al dente, mix with the stew and garnish with some parsley
A traditional stew with calamari, olives, capers
tomatoes and onions.