Calamari
0s prep 40m cook 40m ready
A versatile squid dish simmered in a rich tomato and red wine sauce with garlic and parsley. Serve as a main course or over pasta.
Ingredients
- 1.36 kg frozen squid cleaned and cut into strips
- 4 olive oil
- 1 parsley chopped
- 473 ml crushed tomatoes
- 118 ml red wine
- 2 clove garlic
- salt
- pepper
- 1.36 kg squid cleaned and cut into rings
- oil for frying
- 237 ml flour
- salt
- lemon wedges
- 12 small squid cleaned & skinned, saving the tentacles
- 1 clove garlic
- 2 anchovy fillets
- 4.93 ml parsley chopped
- 2 eggs beaten
- 3 bread crumbs
- olive oil
- salt
- pepper
- lemon wedges
- 8 large squid cleaned (reserve tentacles)
- Olive oil
- 4 sardine fillets
- 2 clove garlic chopped
- 2 Parsley chopped
- bread crumbs
- 2 Eggs
- 2 Dry white wine
- 454 g small Squid skinned and cleaned
- 6 Olive oil
- 1 clove garlic minced
- 1 Onion chopped
- 78.9 ml uncooked long grain rice
- 118 ml parsley chopped
- 3 fresh mint leaves chopped
- 59.1 ml pignoli nuts
- 59.1 ml raisins
- 1 crushed tomatoes
- 4 anchovy fillets
- salt
- pepper
- 907 g squid skinned and cleaned
- 1 Medium-sized onion minced
- 1 clove Garlic minced
- 2 Olive oil
- 1 butter
- 227 g Fresh spinach
- 302 g Ricotta cheese
- 1 Egg
- 1 parsley chopped
- salt
- pepper
- 59.1 ml white wine
- 473 ml Canned plum tomatoes
- 907 g Squid cleaned and cut into rings
- 59.1 ml Olive oil
- 3 clove garlic minced
- 118 ml Onion chopped fine
- black olives sliced
- 2 raisins
- 1 pignoli nuts
- 59.1 ml Parsley chopped
- 29.6 ml fresh basil chopped
- 59.1 ml dry White wine
- 1 can crushed tomatoes
- 2 basil
- salt
- pepper
- 454 g small squid cleaned
- 59.1 ml olive oil
- 1 tomatoes peeled and chopped
- 2 clove garlic crushed
- salt
- pepper
- 118 ml white wine
- 4 parsley chopped
- 59.1 ml olive oil
- 3 bacon diced
- 0.5 onion sliced fine
- 1 clove garlic crushed
- 14 chopped tomatoes
- 8 small squid cleaned and sliced into rings
- 2 cannelini beans
- salt
- pepper
- chopped parsley to garnish
- 907 g squid cleaned and cut into rings
- 2 large onions sliced
- 118 ml olive oil
- 118 ml water
- salt
- pepper
- 1.81 kg frozen squid cleaned and cut into rings
- 4 clove garlic minced
- 59.1 ml Olive Oil
- 473 ml Breadcrumbs
- 118 ml parsley chopped
- 3 wine vinegar
- 1 sweet cherry pepper minced
- 454 g squid cleaned and cut into rings
- cooked risotto
- 2 olive oil
- 1 clove garlic crushed
- 59.1 ml red wine
- 1 parsley chopped
- salt
- pepper
- 680 g small squid cleaned and cut into pieces
- 2 anchovies fillets (canned)
- 118 ml white wine
- 1 clove garlic crushed
- parsley
- olive oil
- salt
- pepper
- 907 g squid
- 148 ml olive oil
- 1 rosemary twig
- 1 clove garlic
- 1 lemon juice of
- 44.4 ml parsley
- 1.02 kg medium-sized cuttlefish
- 1 clove garlic
- 1 medium onion finely minced
- 14.8 ml minced parsley
- 237 ml dry white wine
- 9.86 ml tomato paste
- 237 ml hot broth or bullion
- 118 ml olive oil
- Salt to taste
Nutrition (per serving, estimated)
Estimated based off 122 of 133 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12568 mg
- Iron: 246 mg
- Magnesium: 5611 mg
- Phosphorus: 29981 mg
- Potassium: 57400 mg
- Zinc: 217 mg
Let's Cook
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Step 1.
Heat 4 tablespoons of olive oil in a saucepan over medium heat. Add 2 garlic cloves and cook until fragrant, about 1 minute, then add the squid strips. Sauté for about 10 minutes, stirring occasionally, until the squid releases its liquid and begins to brown slightly.
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Step 2.
Season the squid with salt and pepper, then pour in 1/2 cup of red wine. Cook for another 10 minutes, stirring occasionally, until the wine has mostly evaporated.
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Step 3.
Stir in 2 cups of crushed tomatoes and 1 tablespoon of chopped parsley. Cover the saucepan, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the squid is tender.
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