November 24th, 2024
Recipes
Sicilian Calamari in Tomato Sauce
Valentina P
- Difficulty
•
- Time 25"
A great seafood recipe doesn't require many ingredients to make it delicious. In this Italian recipe, tender calamari is simmered in a light wine and tomato sauce. The secret here though, is to release the water from within the calamari before adding the remaining sauce ingredients. Enjoy this dish alongside crusty bread and sautéed Swiss chard for a fantastic meal.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 pounds calamari tubes and/or tentacles
- 450 grams cherry tomatoes, chopped
- 1/2 cup + 2 tablespoons white wine
- 1 yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt (only if the calamari are unsalted, Note 1)
- red pepper flakes, to taste
Instructions
- Step 1: Slice the calamari tubes into 1/2 inch rings and cut the tentacles into 1 inch long pieces. For small tentacles, no cutting is required. Rinse well so that no cartilage pieces remain.
- Step 2: Transfer the calamari to a large casserole pan over medium-high heat and cover. As the calamari cooks, it will release a lot of water. Keep discarding the water from the calamari, and stir frequently. This process of cooking, draining, and stirring should last 5 to 10 minutes depending on the calamari.
- Step 3: Add the tomatoes, onion, salt, and 1/2 cup of the wine to the calamari. Simmer uncovered over medium heat for 12 to 15 minutes.
- Serve: Add the remaining 2 tablespoons of wine, the olive oil, and a generous amount of pepper flakes. Remove from the heat and rest the calamari at least 10 minutes before serving.
Recipe Notes
Note 1: Many frozen or defrosted calamari varieties already contain a large amount of sodium. If this is the case, only use 1/4 teaspoon of salt. Taste and adjust seasonings as needed after cooking.
Nutrition
A great seafood recipe doesn't require many ingredients to make it delicious. In this Italian recipe, tender calamari is simmered in a light wine and tomato sauce. The secret here though, is to release the water from within the calamari before adding the remaining sauce ingredients. Enjoy this dish alongside crusty grain-free bread and sautéed Swiss chard for a fantastic meal.
How To MakeDiet Type: Paleo
Shopping List
- 1 1/2 pounds calamari tubes and/or tentacles
- 450 grams cherry tomatoes, chopped
- 1/2 cup low-sodium vegetable broth
- 1 yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt (only if the calamari are unsalted, Note 1)
- red pepper flakes, to taste
Instructions
- Step 1: Slice the calamari tubes into 1/2 inch rings and cut the tentacles into 1 inch long pieces. For small tentacles, no cutting is required. Rinse well so that no cartilage pieces remain.
- Step 2: Transfer the calamari to a large casserole pan over medium-high heat and cover. As the calamari cooks, it will release a lot of water. Keep discarding the water from the calamari, and stir frequently. This process of cooking, draining, and stirring should last 5 to 10 minutes depending on the calamari.
- Step 3: Add the tomatoes, onion, salt, and broth to the calamari. Simmer uncovered over medium heat for 12 to 15 minutes.
- Serve: Add the olive oil and a generous amount of pepper flakes. Remove from the heat and rest the calamari at least 10 minutes before serving.
Recipe Notes
Note 1: Many frozen or defrosted calamari varieties already contain a large amount of sodium. If this is the case, only use 1/4 teaspoon of salt. Taste and adjust seasonings as needed after cooking.
Nutrition
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Sicilian Calamari in Tomato Sauce
PT25M 1 1/2 pounds calamari tubes and/or tentacles 450 grams cherry tomatoes, chopped 1/2 cup + 2 tablespoons white wine 1 yellow onion, thinly sliced 2 tablespoons extra-virgin olive oil 1 teaspoon salt (only if the calamari are unsalted, Note 1) red pepper flakes, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
