Instructions

Place the olive oil, garlic, hot pepper and anchovies in your Magefesa pressure cooker and stir over low heat for about 3 minutes. Add the calamari, stirring until lightly colored, about 5 minutes. Pour in the wine and let it evaporate a bit, about 3 minutes. Incorporate the chopped tomatoes, fill the can of the tomatoes with water and add it to the cooker along with half of the chopped parsley. Stir. Lock the lid into place, and turn the heat to high until the cooker reaches pressure and begins to whistle. At that point cook for 15-20 minutes, depending on the size of the calamari. Release pressure and open the lid. Pour in the lemon juice and mix. Garnish with a dash of extra virgin olive oil and the remaining chopped parsley and serve.