Italian Squid Casserole Traditional Food

CALAMARI MARINARA

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

ITALIAN STUFFED SQUID

Steps:

• Clean squid or tubes and pat dry.
• If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
• Blend well, add salt and pepper to taste.
• Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
• Add remaining oil to skillet large enough to hold squid in a single layer.
• Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
• Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
• Remove toothpick from squid and serve whole or sliced, alone or with pasta.

ITALIAN SQUID CASSEROLE - TRADITIONAL RECIPE!

Steps:

• Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost and drain fully before using.
• Heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly.
• Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes.
• Discard the sprigs of rosemary but leave any leaves that have come of them.
• Add the tomatoes, tomato paste, seasonings and paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°C/350°F) for 45-55 minutes, until tender.
• Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.