Time
0 min
Serving
4 persons
Calories
806
This is a rich and tasty Italian calamari recipe. Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret... Cook it for 45 seconds or 45 minutes — very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Ingredients
- olive oil: 2 Tbsp
- yellow onion, sliced thin: 1 piece
- serrano Chili pepper, sliced thin: 1 piece
- garlic cloves, crushed or: 3 piece (minced)
- anchovy fillet: 1 piece
- red pepper flakes: 0.5 tsp
- kosher salt: 0.5 tsp (plus more as needed)
- dry white wine: 0.5 cup
- clam juice: 1 cup
- or pureed Italian plum tomatoes: 6 cups (crushed)
- oregano: 0.5 tsp (dried)
- frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces: 2 pound
- freshly chopped Italian parsley: 0.25 cup
- freshly grated Parmigiano-Reggiano cheese: 1 Tbsp
- dry pasta: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
-
Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
-
Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
-
Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
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Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese. Chef John
