CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions.
- Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
- Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.
CALAMARI WITH TOMATO SAUCE
Our family always has this on Christmas Eve as one of the seven fish dishes typically served.
Provided by ELEANOR1052
Categories Seafood Shellfish Octopus and Squid
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g
CALAMARI WITH ROASTED TOMATO SAUCE
Categories Shellfish Tomato Appetizer Fry Seafood Squid Deep-Fry Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make the sauce:
- In a small pot over moderate heat, combine the tomatoes, garlic, salt, and crushed red pepper. Bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes. Transfer the sauce to a blender or food processor and process until smooth. Keep warm.
- Fry the calamari:
- In a large bowl, whisk together the flour, salt, and pepper.
- Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with about 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 375°F.
- While the oil is heating, in a large bowl, stir together the calamari (rings and tentacles) and eggs. Remove the calamari from the egg, shaking gently to remove any excess, then transfer to the bowl of seasoned flour and toss to coat. Remove the calamari from the flour, shaking to knock off any excess, then transfer to the paper towel-lined baking sheet.
- Working in batches, use a slotted metal spoon or spider to carefully place the calamari in the hot oil. Fry, flipping as needed, until golden brown, about 4 minutes. Transfer as done to the paper towel-lined baking sheet and immediately season with salt. Continue to fry the remaining calamari, returning the oil to 375°F between batches.
- Serve the calamari with the tomato sauce and lemon wedges on the side.
FRIED CALAMARI WITH TWO DIPPING SAUCES
Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do. Thanks Monica
Provided by Monica Keleher
Categories Other Snacks
Number Of Ingredients 29
Steps:
- 1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
- 2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
- 3. In another bowl beat the eggs
- 4. get your deep fryer to 375 or a pan of oil
- 5. remove the calamari from the buttermilk.
- 6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
- 7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
- 8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
- 9. add the parsley and some lemon juice to taste.
- 10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!
FRIED CALAMARI WITH SPICY RED SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
- Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
- Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
- Serve with the lemon wedges and spicy marinara on the side.
GILROY GARLIC FESTIVAL RED SAUCE (FOR CALAMARI OR SHRIMP)
This is one of the dishes served at the Gilroy Garlic Festival. I think their sauce is really delicious. You may use shrimp if you don't care for the calamari. This recipe is adapted from "The Garlic Lover's Cookbook" by the Gilroy Garlic Festival Association. Serve over hot cooked pasta.
Provided by HeatherFeather
Categories Squid
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mash the tomatoes with a potato masher and set aside.
- In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
- Add mashed tomatoes and simmer for 1/2 hour.
- Season with salt and pepper to taste.
- (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
- How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
- Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
- Add lemon juice and also drop the rind into the pan.
- In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
- Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
- Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
- You may also use shrimp instead of the calamari, although shrimp may cook even faster.
Nutrition Facts : Calories 275.4, Fat 15.5, SaturatedFat 2.3, Cholesterol 176.2, Sodium 47.1, Carbohydrate 10.9, Fiber 1.6, Sugar 3.8, Protein 13
EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE
Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.
Provided by Suzy Karadsheh
Categories Entree
Time 11m
Number Of Ingredients 9
Steps:
- In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
- Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
- Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)
Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg
CALAMARI IN TOMATO SAUCE
Make and share this Calamari in Tomato Sauce recipe from Food.com.
Provided by BrendaM
Categories Squid
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut calamari into small strips.
- Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
- Add oil, garlic, chili pepper, sauce, parsley and salt.
- Cover and simmer for 25 minutes.
- Add wine and cook for an additional 5 minutes.
- Adjust seasonings to taste.
- Serve over cooked rice or noodles.
LINGUINE WITH CALAMARI AND GARLIC
Categories Garlic Pasta Shellfish Basil Squid White Wine Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
- Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
- Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.
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- Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the "tubes" and slice the bodies into 1/4" rounds. Rinse the calamari in cold water, drain thoroughly, pat dry and refrigerate until you are ready to add it to the marinara.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and barely golden, 2 minutes (do not brown).
- Add the tomatoes and oregano and season to taste with salt and freshly ground black pepper. Simmer gently for 15 to 20 minutes. Taste and adjust the seasoning if necessary.
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- Heat a large skillet over medium until hot. Tip the calamari, oil and lemon juice into the pan; it should sizzle. Cook, stirring frequently, until opaque and until the edges are just beginning to take on a little color, about 4 – 5 minutes.
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- Rinse the calamari well by running water through the tube and draining it. Pat dry. Chop the tentacles finely and place in a bowl. Set aside while you prepare the filling.
- Place the bread crumbs, reserved chopped tentacles, grated Parmigiano/Pecorino cheeses, finely minced garlic, parsley, salt, pepper and an egg in a medium sized bowl. Use a fork or your fingers to combine well.
- Use your fingers to stuff the calamari with the filling. Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may ooze out. Secure the open end with a toothpick. Set aside while you prepare the tomato sauce.
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- Place the prepared squid into a medium size bowl, and pour the buttermilk over it; allow it to marinate at least 2 hours, or even up to 24 hours, if preparing ahead.
- To prepare the spicy marinara sauce, place a small sauce pan over medium heat, and drizzle in about 2 tablespoons of the olive oil; add in the garlic, the red pepper flakes, and the Italian seasoning, and saute those together for about 30 seconds, just until the garlic is aromatic.
- Add in the crushed tomatoes, a good pinch of salt and pepper, and reduce the heat to low to allow the sauce to simmer very gently for about 10-15 minutes; set aside to serve warm with the calamari, or if prepping ahead, allow to cool and keep in the fridge.
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