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In a medium saucepan gently sauté the onion in 4 tablespoons of olive oil for two minutes. Add the wine, garlic, chilli flakes, anchovy fillets (if using) and lemon zest then sauté for a further minute.
Add tomatoes and simmer for 10 minutes with saucepan lid on, stirring occasionally. Meanwhile prepare the soft polenta,
Add calamari and parsley and simmer for two more minutes then take off the heat. Season with salt and pepper to taste and serve over extra soft polenta with plenty more olive oil drizzled on top.