Calamari San Michele 1 cup PanaPesca® Calamari Rings 2 teaspoons fresh oregano 1 tbsp butter 1 clove garlic, de-germed and minced 1 cup peeled, seeded, chopped tomato Salt and freshly ground pepper to taste Equal portions of Tabasco and Worcestershire sauces 6 oz. rich fish stock 6 oz. grated Parmaggiano Reggiano 3 tbsp olive oil 1/8 cup parsley, chopped Heat oil in pan; sauté calamari for no more than 45 seconds. Add butter, garlic oregano, tomatoes, salt, sauces, stock and cheese. Cook quickly until flavors are combined. Serve in a warmed bowl, garnish with chopped parsley. Yield: 1 Serving