Calamari Fra Diavolo
In this classic Italian dish, tender squid rings are smothered with a devilishly spicy tomato sauce. Serve it over a bed of pasta, or pass crusty bread at the table to help mop up the sauce.
- 3 Tbs. olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz./800 g) whole peeled tomatoes
- 1/2 cup (4 fl. oz./125 ml) fish broth or bottled clam juice
- 1/2 cup (4 fl. oz./125 ml) full-bodied red wine
- 3 Tbs. chopped fresh oregano
- 1/2 tsp. red pepper flakes
- 2 1/2 lb. (1.25 kg) cleaned squid, bodies cut into 1/2-inch (12-mm) rings and tentacles coarsely chopped
- 1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
In a small pot over medium heat, warm the olive oil. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds. Stir in the tomatoes with their juices, breaking them up with the back of a spoon. Add the broth, wine, 2 Tbs. of the oregano and the red pepper flakes. Reduce the heat to medium-low and cook, uncovered, until the sauce is lightly thickened and the flavors have blended, 15 to 20 minutes.
Add the squid, cover, reduce the heat to low and cook until very tender, 25 to 30 minutes. Stir in the remaining 1 Tbs. oregano and the parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)