Took shortcuts. Thought this was very good & spicy. For a quicker version, I passed on using fresh calamari, frozen worked just fine...took less time. - 21 Jul 2008

This is a staple recipe around our house now. You can add an array of seafood \ shellfish to this recipe. It's all good. I always at least double it, excluding the seafood. Then I freeze it in bags. I add the meat the next time we reheat the sauce. - 21 Jul 2008

This was good. Anoter reviewer suggested this was easy. IT IS NOT!! Cleaning a kilo of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID LIKE I DID. It is too tender and turns mushy when cooked, not rubbery like frozen does. The sauce was tasty and I will make again. If anyone cares here is how you clean squid. First you pull all the heads off, then you cut off the tentacles off above the eyes. Discard the lower portion of the head. Turn the tentacles inside out and cut off the round bulb centre. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid into round pieces. Turn each piece inside out and remove any stuff on the inside under running water, drain. Now instead of putting them in this recipe dredge in a mixture of rice flour and pepper, deep fry in hot oil just seconds (till they float, less than a minute). Drain on kitchen roll. - 21 Jul 2008