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Italian Calamari

August 22, 2018

  • Quick Glance
  •  45 M
  •  1 H, 45 M
  •  Serves 4

INGREDIENTS

  • 2 pounds cleaned calamari (fresh or frozen), both sacs and tentacles, washed and thoroughly dried
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 2 large cloves garlic, passed through a garlic press
  • 1/2 teaspoon kosher or sea salt
  • Generous pinch red pepper flakes
  • 1 teaspoon finely chopped oregano leaves
  • 1/4 cup dry white wine
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 8 slices rustic Italian bread, plain or toasted (bruschetta)

DIRECTIONS

  • 1. With kitchen scissors or a sharp knife, cut the calamari sacs (bodies) into 1/2-inch-wide rings. Cut each crown of tentacles in half lengthwise to yield bite-size pieces.
  • 2. In a large sauté pan with a lid, heat the olive oil over medium heat. Add the onion and sauté, stirring from time to time, until softened and translucent, 7 to 8 minutes.
  • 3. In a small bowl, mix together the garlic and the salt to form a paste. Add the paste to the onion in the pan, add the red pepper flakes and oregano, and stir to incorporate everything thoroughly. Add the calamari and stir to combine. Sauté for a minute or two. Raise the heat to medium-high, add the wine, and let the mixture bubble for 2 minutes. Pour in the tomatoes and their juices, reduce the heat to medium-low, cover partially, and simmer gently until the calamari are tender, 30 to 45 minutes.
  • 4. Uncover and continue to simmer gently until the sauce has thickened somewhat, which may take up to 15 minutes. Stir in the vinegar, increase the heat to medium-high, and cook for 2 more minutes. Taste and adjust the seasoning with salt if needed. Remove from the heat and stir in the parsley. Serve in shallow bowls with the bruschetta or bread.
Serves 4
Serving Size: 1 portion
Calories Per Serving: 566
% DAILY VALUE
26%Total Fat 16.9g
Saturated Fat 3.4g
Trans Fat 0g
176%Cholesterol 528.1mg
44%Sodium 1057.4mg
19%Total Carbohydrate 56g
16%Dietary Fiber 3.9g
Sugars 7.2g
92%Protein 45.8g

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