1 lb fresh calamari
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 hot chili pepper chopped finely
1 tablespoon olive oil
1 teaspoon salt & pepper
8 cloves garlic, chopped
5 roma tomates
In a pan combine olive oil, hot pepper, garlic, and calamari.
Sautee calamari until all the water has absorbed.
Add parsley, cilantro, salt, pepper, and tomato.
Cook until tomatoes have broken down and sauce is at desired thickness.
Add a squeeze of lemon.
Serve with toasted baguette rubbed with garlic.