Calamari In Tomato Sauce Recipes

CALAMARI IN RED WINE AND TOMATO SAUCE

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.

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.

CALAMARI IN TOMATO SAUCE

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

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.

CALAMARI IN TOMATO WHITE WINE SAUCE

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.