- 1 kg calamari, cleaned
- ⅓ cup (85 ml) olive oil
- 500 g onions, thinly sliced
- 1 tablespoon (25 g) tomato paste
- ½ cup (125 ml) dry red wine
- 1 can (400 g) chopped tomatoes
- ⅔ cup (200 g) lightly concentrated tomato juice
- 1 bay leaf
- 1 small cinnamon stick
- 1½ teaspoons (6 g) sweet paprika
- 1 teaspoon (8 g) salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (125 ml) hot water
- 4 tablespoons (20 g) finely chopped parsley