A Tasty Tapa

Serve this zesty dish as an appetizer (tapa) at your next party or as a tantalizing first course.

1 cup onions diced to 1/2"
2 teaspoons fresh minced garlic
1 teaspoon kosher salt
1 teaspoon red chili flakes
2 tablespoons olive oil

2 cups pureed tomatoes
2 teaspoons lemon zest
2 teaspoons fresh rosemary, chopped
1 teaspoon tomato paste

1 pound fresh calmari, sliced rings and tentacles
2 tablespoons fresh Italian parsley, minced

Pour olive oil into a saute pan. Over medium-high heat, saute onions, garlic, red chili flakes and salt until onions are translucent (about 3 minutes).

Add pureed tomatoes, lemon zest, rosemary and tomato paste and cook for 5 more minutes.

Saute calamari in olive oil over high heat until opaque, approximately two minutes. (Be careful not to overcook as it will get tough.) Remove calamari from saute pan and mix into the hot tomato sauce. Let stand for 20 minutes at room temperature. Mix in parsley. Serve chilled.