Cut the calamari bodies into rings and the tentacles into quarters, and season with salt.
Heat some of the olive oil in a large frying pan until very hot and sauté the calamari in small batches until lightly coloured. Remove from the pan and place the calamari in a medium-size saucepan. Repeat until all the calamari is coloured. It may be necessary to add a little more oil with each batch.
Once all the calamari is coloured add the vegetables to the same frying pan, with a little more oil if needed, and lightly colour them. Add the garlic and deglaze the pan with the red wine. Bring to a boil and pour into the sauce pan with the calamari.
Add the remaining ingredients, bring to a simmer, cover and cook gently for 20 minutes. Remove the cover and continue to simmer until the squid is tender. If the stew is not spicy enough crush the pepper against the side of the pan. Leave to cool and reheat gently before serving.