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 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 ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
- Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
- Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
- Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
STUFFED SQUID WITH TOMATO SAUCE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.
- Rinse the squid and turn the body sacs inside out. Mince the tentacles.
- In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more.
- Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper.
- Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish.
- Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad.
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.
CALAMARI IN TOMATO WHITE WINE SAUCE
A wonderful way to cooking up calamari. Serve with a nice crusted bread to soak up all the wonderful juices. Comes with instruction on how to clean fresh calamari
Provided by Abby Girl
Categories Very Low Carbs
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Holding calamari tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard "pen" (long clear plastic-like skeleton) from centre of tubes.
- On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top. Squeeze hard beak from centre of tentacles and discard.
- Cut tubes crosswise into 1/2" wide rings; pat dry.
- In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add wine and hot pepper flakes; cook for 1 minutes.
- Add tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes.
- Add squid; simmer until tender, about 3 - 5 minutes. Sprinkle with salt.
- Note: fresh tomatoes could be used.but the sauce would need to cook down probably 10 minutes more.
Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1.1, Cholesterol 88.1, Sodium 22.2, Carbohydrate 6.2, Fiber 1, Sugar 2.7, Protein 6.7
STEWED SQUID IN TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
- Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 543 milligrams, Sugar 2 grams
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