1.  Rinse the cleaned and cut calamari.

2.  In a large sauté pan over medium high heat, add the olive oil, 1 cup water, the minced onion and minced garlic. Sauté the ingredients until the onion begins to turn translucent.

3.  Once the onion and garlic begin to soften, add the diced tomatoes and the bay leaves to the pan. Cover the pan, lower the heat to medium and simmer for 5 - 7 minutes or until the tomatoes begin to break down.

 

 

 

4.  When the tomatoes have broken down, add the tomato sauce or puree to the pan along with 12 ounces of water and a pinch of salt. Stir the ingredients well to combine, and bring the sauce to a simmer.

5.  When the sauce reaches a quick simmer, add the calamari to the pan and stir well. Cover the pan and simmer another 15 minutes, stirring occasionally

6.  After 15 minutes, uncover the pan. If the sauce is too thin, raise the heat to medium high and simmer uncovered until you reach your desired consistency. If the sauce is too thick, add water to the pan in small increments until you reach your desired consistency.

7.  Add the parsley to the sauce and taste. Add salt and pepper to your taste. Simmer the sauce for another 3 - 5 minutes.

8.  Once the sauce is finished cooking, remove it from the heat and serve it as is with plenty of bread for dipping. You can also serve it over rice or pasta.