Calamari Fra Diabolo

Servings 4 servings


  • 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


  • 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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