Calamari in Padella

Submitted by The Italian Cook

"tender calamari sautéed with capers, kalamata olives, onions, garlic, and finished with red wine marinara, and basil."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 1

ingredients

• 7 ounces sliced calamari, tubes and tentacles
• 1 tablespoon onion
• 1 1⁄2 tablespoons garlic
• 1⁄2 tablespoon capers
• 1⁄4 cup diced roma tomato
• 10 kalamata olives, halves
• salt and pepper
• 1 pinch red chili pepper flakes
• 1 tablespoon olive oil
• 2 tablespoons basil chiffonade
• 1⁄4 cup red wine
• 1⁄2 cup marinara sauce

directions

1. Add oil, onion, garlic, capers, olives, tomatoes, salt and pepper, and chili flakes, sauté.
2. Once sautéed, add calamari, and continue to sauté until calamari begins to curl.
3. Now add the red wine, continue tossing calamari.
4. Add marinara sauce and basil and heat until calamari is cooked, which means tender, don't cook until it's chewy!
5. Add salt and pepper if need for extra taste.
6. Serve as an appetizer, or make a little extra sauce and toss with some pasta, make sure you have some fine red wine!

Reviews

[IngridH]

This recipe has real potential, but doesn't quite deliver. There are lots of tasty elements in this dish, but it doesn't quite pull together into one harmonious flavor. There are two things that I think could fix this- first, saute the onions and garlic a bit to get their flavors going before adding the tomatoes, capers, and olives. Second- add a bit of lemon juice at the end to give a bright splash of flavor. I also agree with the other reviewer about cooking the squid for less time. Making this again, I would cook the sauce until it's pretty much done, then add the squid and cook for about 2 minutes, then add some lemon juice and basil, and serve.

 

[Carolyn Kamberlane]

I've been looking for a recipe like this for calamari since I had them 10 years ago at an Italian restaurant in Perth. The only thing I would do differently is to cook the tomatoes and marinara a bit longer before adding the squid so that the sauce would be slightly thicker and cling to the calamari a bit more. Thanks so much for posting this!