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 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 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.
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
SIMMERED SQUID
This dish of calamari in red wine, fennel, rosemary and tomatoes is perfect served as a tapa or simply with rice or new potatoes
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Yield Serves 4 as a main, 6 as a starter
Number Of Ingredients 14
Steps:
- Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.
- Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.
Nutrition Facts : Calories 352 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
SQUID IN RED WINE SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 0 grams
SQUID IN RED WINE AND TOMATO SAUCE
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
SQUID IN RED WINE SAUCE
Steps:
- Put 2 tablespoons of the oil in a large skillet that can later be covered and turn the heat to medium high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. (You can prepare the dish to this point and let sit for an hour or two, covered, before proceeding.) Uncover, season with salt and pepper, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish, and serve
- Pasta with Squid in Red Wine
- Add 2 cups chopped tomato (canned are fine), with their juice, to the sauce along with the wine. Cook as directed, reducing the sauce over high heat at the last moment if it is too watery and adding a teaspoon of minced garlic during the last 5 minutes of cooking. This will sauce about a pound of pasta.
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- In a heavy bottom pot ( like a dutch oven ) over medium heat, add the olive oil. Add the sliced fennel bulb, onions, and salt. Saute until they soften, about 8 minutes.
- Add the tomato paste, garlic, and crushed red pepper. Stir to combine and saute for another two minutes.
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- In a large saucepan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer 1 minute longer. Stir in the tomatoes and salt and bring to a simmer. Add the squid, cover, and simmer gently until the squid is just tender, about 30 minutes. Do not allow to boil.
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- Add the basil and the spaghetti to the sauce and simmer until the pasta is done and has absorbed some of the sauce, about 2 minutes.
- Fish Alternatives: You can substitute medium shelled shrimp for the squid. Cook the tomato sauce, covered, for about twenty minutes. Add the shrimp and cook until just done, about three minutes longer.
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