Stewed Squid In Tomato Sauce Food

CALAMARI WITH TOMATO SAUCE

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.

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

STEWED SQUID IN TOMATO SAUCE

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.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

STUFFED SQUID WITH TOMATO SAUCE

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.

SQUID STEWED WITH TOMATOES, WHITE WINE AND BLACK OLIVES

Steps:

• Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.
• Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.

STEWED SPANISH SQUID

Steps:

• Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.
• Add the squid and season with salt and freshly ground pepper.
• Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.