STUFFED CALAMARI IN TOMATO SAUCE RECIPES

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CALAMARI IN RED WINE AND TOMATO SAUCE RECIPE | ALLRECIPES



Calamari in Red Wine and Tomato Sauce Recipe | Allrecipes image

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     Italian Recipes

Yield 6 servings

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

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, CarbohydrateContent 15.5 g, CholesterolContent 359.5 mg, FatContent 6.5 g, FiberContent 2.6 g, ProteinContent 28.1 g, SaturatedFatContent 2 g, SodiumContent 1004.3 mg, SugarContent 6.7 g

STUFFED CALAMARI RECIPE - NYT COOKING



Stuffed Calamari Recipe - NYT Cooking image

Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.

Provided by Francis Lam

Total Time 1 hours 30 minutes

Yield Serves 3-4

Number Of Ingredients 16

1/2 of an 8- or 10-ounce bag black-pepper taralli *see note
1 1/2 pounds large squid (about 12), cleaned, bodies and tentacles separated
1/4 cup extra-virgin olive oil
1 1/2 tablespoons unsalted butter
5 garlic cloves, roughly chopped
Red-pepper flakes, to taste
3/4 pound peeled shrimp, cut into 1/2-inch pieces
Kosher salt
1/4-1/2 cup dry white wine
1/2 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
Red-pepper flakes, to taste
4 garlic cloves, crushed
2 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
1 handful Italian flat-leaf parsley, chopped

Steps:

  • In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
  • In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
  • Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
  • Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
  • Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
  • Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
  • Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.

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