Method

Heat  the blended il in a heavy saucepan over low heat.  Add the onion along with a pinch of salt.  Cover and cook, uncovering and stirring from time to time, for about 12 minutes, or until the onion is very soft and translucent.  Stir in the garlic and cook, uncovered, for another 3 minutes.  Stir in the oregano and pepper flakes.  Add the tomato sauce and increase the heat.  Bring to a simmer and add the calamari, stirring well.  Season with salt and pepper to taste, cover and bring to a boil.  Lower the heat, uncover, and stir.  Cover and cook at a bare simmer, stirring occasionally, for 2 to 2 1/2 hours, or until the calamari is very tender and the mixture resembles a thick stew.  If it becomes too dry, add about 1/ water at a time to keep it moist.

Remove from the heat, fold in the parsley, and drizzle with the extra virgin olive oil.  Serve. warm.

Serves: 6

Reprinted with permission from © James T. Botsacos Jr., The New Greek Cuisine, published by Broadway Books     click to read book review

 

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