Calamari Fra Diabolo
Ingredients
- 3 Tbs. extra virgin olive oil
- 2 1/2 lb. cleaned squid bodies cut into rings and tentacles coarsely chopped
- 1 medium Vidalla onion chopped
- 5 garlic cloves minced
- 1 can whole peeled tomatoes preferably San Marzano
- 1/2 cup fish or clam stock
- 1/2 cup dry red wine
- 1-2 tsp. dried oregano to taste
- 1/2 -1 tsp. red pepper flakes to taste
- 1/3 cup chopped fresh basil
- Salt and freshly ground pepper
- serve with baguette or pasta
Instructions
- Heat olive oil in a medium saucepan. Add the onion and sauté until lightly browned, about 6 minutes. Add the garlic and stir in for about 3 minutes. Hand crush the tomatoes and add with their juice to pan. Next, add broth, wine, oregano and red pepper. Reduce the heat to medium-low and cook, uncovered, until the sauce is slightly thickened, ~15 - 20 minutes.
- Turn heat to low, add the squid, cover and simmer until calamari is tender, about 25- 30 minutes. Add chopped fresh basil. Season with salt and pepper and serve immediately with either pasta or a fresh crusty bread.
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