Clean the squid thoroughly cut off the head at the eye section before the tentacles discarding the spiky beak ball. Cut the squid into pieces.
A light Tuscan-style stew that is full of aromatics and carries a subtle spicy kick. The bite-sized pieces of calamari are simmering slowly to reach that succulent tender texture. The cherry tomato salad sits atop the stew and adds a fresh tang to the end dish. Add a side of wilted greens to give it a vibrant contrast. As for the cured Moroccan black olives, a rich meaty texture and saltiness compliment the simmering sauce so well. An all-around classic dish that serves very well as a pasta sauce but today the crunchy toasted baguette does just the trick of mopping up all those delectable flavors.