Sauté a little garlic in olive oil for 4 minutes with the 6 thin slices of seeded red sweet chilli pepper. Add the calamari sliced in rounds and turn in the juice for about 5′, add the thinly sliced fennel, Cut the tomaatoes in half and place on the top of the stew, add a small glass of water or vegetable broth and cover. Simmer for about 10′ without turning. Now, uncover and remove the skin of the tomatoes (the stewing will easily help them slip off). Turn the mixture uncovered for3′ and add s & p and some chopped parsley. Cover again and simmer for further 10′. Leave the lid on the pan until ready to serve. This is also delicious cold thrown over toasted Italian country bread to soak up the juices.