Calamari has a delicate flavour and tender texture when it's cooked quickly; overcook it and it becomes rubbery very easily. So the secret of keeping calamari rings (sliced squid tubes) soft is: cook them for a very short time. In this recipe where they'll be plunged into a hot tomato salsa at boiling point it's 4 minutes at the most. Other seafood casseroles and sauces rely on the infusing flavour of the main ingredients. Not calamari however, so introduce awesome and versatile Thai fish sauce, but just a splash is enough. This wholesome creamy flavourful Mediterranean-style tomato-based sauce, with hints of the East, is best served with a pasta like taglierini or linguini - flat enough to grab the sauce and narrow enough not to compete with the shape of the calamari. Dinner party food.