Ingredients
600 g small squid
Tomato Sauce800 g tin chopped tomatoes
100 ml red wine
2 Tb chopped flat-leaf (Italian) parsley
pinch sugar
Filling 100 ml olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
2 garlic cloves, crushed
75 g risotto rice
large pinch saffron threads
1/2 large red chilli, chopped
150 ml white wine
2 Tb chopped flat-leaf (Italian) parsley