Calamari In Red Sauce Recipes

PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE

Steps:

• Cook linguine according to package directions.
• Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
• Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.

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.

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.

FRIED CALAMARI WITH SPICY RED SAUCE

Steps:

• Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
• Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
• Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
• Serve with the lemon wedges and spicy marinara on the side.

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 IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

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.

SQUID IN RED WINE SAUCE

Steps:

• Put 2 tablespoons of the olive 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. Uncover, season to taste, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish if you like, and serve.
• Variations
• Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
• Squid in Red Wine Sauce with Potatoes: Add some crisp-sautéed potatoes or croutons of bread to the finished dish for a contrasting texture.
• Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful. In this case, you might as well serve the dish over pasta.
• Squid
• Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings. To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day you're ready to cook. (Like shrimp, it will defrost quickly and safely when covered with cold water.)

SQUID IN RED WINE SAUCE

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.