This dish uses cuttlefish or squid (calamari), and it is equally delicious with pasta, rice or potatoes.
The recipe I am sharing today is my father’s – and it’s cuttlefish stew with tubular pasta. You’ll find in it, however, useful notes if substituting the pasta with rice or potatoes. The sauce tastes divine, containing, among other things, red wine and bay leaf. The lemon juice added at the very end enhances the taste even further.
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