Calamari In Tomato Sauce Recipes

Steps:

• Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
• Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
• Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
• Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

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.

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.

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.

Steps:

• Make the sauce:
• In a small pot over moderate heat, combine the tomatoes, garlic, salt, and crushed red pepper. Bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes. Transfer the sauce to a blender or food processor and process until smooth. Keep warm.
• Fry the calamari:
• In a large bowl, whisk together the flour, salt, and pepper.
• Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with about 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 375°F.
• While the oil is heating, in a large bowl, stir together the calamari (rings and tentacles) and eggs. Remove the calamari from the egg, shaking gently to remove any excess, then transfer to the bowl of seasoned flour and toss to coat. Remove the calamari from the flour, shaking to knock off any excess, then transfer to the paper towel-lined baking sheet.
• Working in batches, use a slotted metal spoon or spider to carefully place the calamari in the hot oil. Fry, flipping as needed, until golden brown, about 4 minutes. Transfer as done to the paper towel-lined baking sheet and immediately season with salt. Continue to fry the remaining calamari, returning the oil to 375°F between batches.
• Serve the calamari with the tomato sauce and lemon wedges on the side.

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.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
• Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
• Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.