Granpa Paolo's calamari in zimino

Serves 4 people

• 800 gr. calamari or small squids
• 1 kg  swiss chard
• 300 gr. small tomatoes or peeled tomatoes
• 3 cloves of  garlic
• a little ginger
• 30 gr. pine nuts
• 50 gr. raisins
• 1 leek
• olive oil, salt and pepper

Wash the calamari very well then cut away the tentacles Cut the top in big stripes. Make a sauted mixture of finely chopped leek, garlic, ginger and oil. When it is golden brown, add the calamari and fry them for a few minutes. Now add the tomatoes, some salt and cook it all at a low temperature for a quarter of an hour.

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