Calamari Fra Diavolo

Calamari Fra Diavolo is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 4 to 6

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.

Ingredients:

  • 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

Directions:

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)

Rated 5 out of 5 by from Spicy, flavorful, delicious, easy to make Bought extremely fresh larger squid (could've stuffed them) but calamari fra diavolo appealed instead, to be served over fusilli pasta. My husband loved it. We added Aleppo pepper and then a dash of cayenne (next time I might use hot smoked Spanish paprika instead) and it tasted divine. Could definitely be a dinner party dish for those unafraid of eating squid! Easy to make, intensely flavorful. Will definitely make again.
Date published: 2017-12-07
Rated 5 out of 5 by from Restaurant quality meal I made this for my husband and I for a nice weekend meal and then the leftovers during the week. I was hesitant to use 2 1/2 lbs of squid, that seemed like a lot so I only used 2lbs. It really cooks down so I will def use the full 2 1/2 next time. Other than increasing the cooking time for both the sauce and squid and skimping on the 1/2 lb of squid, I followed the directions exactly. Will def make again!! Served with garlic toast and since we didn't really have enough squid for the leftover night I served with garlic toast and a salad.
Date published: 2017-11-20
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