Ingredients:

2 Calamari Steaks (4 - 5 ounces each steak)
1 can of drained and pureed Tomatoes
1 teaspoon Hot Chili Sauce
1 teaspoon Worcestershire Sauce
2 tablespoons freshly grated Horseradish
Lemon Juice (of half a fresh whole lemon)
Celery Leaves (for garnish)

Cooking Directions:



Add all of the ingredients except for the calamari to a small saucepan and set to medium-low. When it comes to a simmer, lower the heat and allow to reduce until very thick.

When the sauce will coat the back of a spoon (this should take 15-20 minutes), preheat a cast iron or other heavy-bottomed skillet on high heat.

Score and season the calamari steak with salt only. Place about 1 teaspoon of canola or vegetable oil in the bottom of the pan and quickly place the steak, scored side down, into the pan. Allow to cook for 2 minutes per side. If the steaks are rolling up, allow them to do so. It looks good for presentation.

When the steaks are cooked place a generous amount of the sauce on a plate and bias cut each steak into about four pieces. Garnish with celery leaves.