Calamaretti is the diminutive of calamari and Italians do mean small. This is a common recipe for braised calamaretti. In Australia it is often difficult to purchase small sized squid or cuttlefish, but do your best. A tegame, is a shallow pan.
The photo of this squid was taken in the fish market in Catania, however I have been extremely pleased with the squid from my fish vendor (Happy Tuna stall in the Queen Victoria Market) and I have been buying it frequently.
I particularly like char grilled calamari with a salmoriglio dressing (oil, lemon, parsley, oregano). However, a simple braised calamari is also a good alternative, especially in winter.
For a main course you will need 3 kg of young calamari or more because they shrink. Potatoes and peas are often included in this dish.
TOMATO SALSA: fresh, peeled, ripe, chopped tomatoes or a can (with the liquid), a little extra virgin olive oil, garlic cloves left whole, fresh basil or dried oregano and a little seasoning. Place all of the ingredients into a pan together and evaporate until thickened. Add a little sugar, more olive oil and some extra leaves of fresh basil.