Calamari Diavola
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 garlic cloves
- 4 hot cherry peppers
- 2 tablespoons olive oil
- 1 lb squid ring, Thaw and dried (I usually just buy the frozen bulk rings)
- 12 ounces tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1⁄4 cup white wine
directions
- Mince the garlic.
- For the cherry peppers, remove the stems and the seeds - Mince. When I did it, not only did I dice them, but ran my knife through multiple times till it had almost become a paste.
- Using a nonstick pan, add the oil and garlic and turn to low heat.
- Allow that to cook for about 5 min then add the minced cherry peppers.
- Stir and cook until the garlic just begins to brown.
- Turn up the heat to medium high and add the calamari.
- Toss/saute to coat and keep the heat up as you add the totmato sauce.
- As it begins to boil add the dried basil and parsley and wine. Stir to combine, then turn it down to a simmer for about 5-10 minute.
- The sauce should take a more liquid consistancy.
- Pour into a bowl and serve.
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