2 medium size calamari (squid) – sliced into rings (rinsed and dried)

1 largish white zucchini                – diced

Pinch of chili flakes

2 garlic cloves

green olives to taste                      – better if without stone

capers to taste                                – prefer non salted capers

1 small Spanish onion

1 glass of white wine                     -white, rose, possibly even red in winter for a richer dish

Handful of cherry tomatoes          – halved

EVOlive oil

salt to taste                                       – I used lemon salt

pepper taste

bunch parsley                                 – roughly chopped



Chop onion finely and place in pan with chili flakes and whole garlic cloves.

Cook until the onion becomes transparent, careful not to burn.

Add olives and capers, stir in and then add the calamari and cook for a couple of minutes.

Add a glass of wine and turn up the heat to evaporate the alcohol. When there is only a little liquid left in the mix add the tomatoes and the zucchinis, mix in well and cover for about 10 mins, stirring every now and them.

Add salt and pepper to taste.

Once off the heat stir in a little olive oil and add parsley.



If serving cold or lukewarm, take off the heat before the zucchinis are fully cooked, cover and set aside to cool.

If serving hot, cook through and serve immediately.

Quantities depend on personal taste and whether the dish is the main course or a starter.

This is what I used for light main course for two people.


Crunchy bread could be a great addition to mop up all the lovely sauce from your plate.

It would probably work well also as a pasta condiment.