Calamari In Red Wine And Tomato Sauce
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
56
Sourness
46
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
910 g
Calamari (cleaned)4 cups
Tomato Sauce2 tbsps
Lemon Juice (fresh)1 tbsp
Olive Oil2 tsps
Garlic (chopped)1 tsp
Ground Black Pepper1 tsp
Ground Cayenne Pepper1 tsp
Dried Basil1 cup
Grated Romano CheeseDirections:
1
Separate the tentacles from the long body of the calamari, if not done already
2
Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside
3
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese
4
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
5
Add the calamari to the sauce
6
Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally
7
Calamari is done when it is plump and more opaque
8
Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery