50ml |
extra-virgin olive oil |
1 |
small onion, peeled and chopped |
1 |
small carrot, peeled and chopped |
1 stick |
celery, chopped |
2 |
garlic cloves, left whole |
4 slices |
pancetta, chopped |
4 |
medium-sized calamari or cuttlefish, gutted and cut into small pieces |
50ml |
white wine |
|
ink sac of each cuttlefish, (optional) |
6 |
tinned tomatoes, chopped, (reserve the juice) |
pinch |
chilli flakes |
2 |
bay leaves |
|
salt and pepper |
|
flat-leaf parsley, freshly torn |
1 litre |
hot water |
1 1/2 cups |
white polenta |