Prep 10 mins
Cook 10 mins
This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices.
- 2 tablespoons olive oil
- 2 tablespoons garlic cloves, roasted
- 2 cups calamari
- 2 tablespoons capers
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon ancho chili, chopped
- 2 medium plum tomatoes, diced
- 1⁄2 cup white wine
- 3 tablespoons lime juice
- 1 tablespoon Italian parsley
- 2 tablespoons unsalted butter
- In a hot saute pan add the oil, garlic and calamari.
- Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
- Add the white wine and lime juice and then simmer for 4 minutes.
- Finish by adding the chopped parsley, salt and butter.
- Reduce until sauce thickens.
- Serve with French bread.
Spectacular! And I didn't have the parsely, ancho chili or white wine! Used a couple tablespoons of white wine vinegar instead. Used about half the pepper flakes and 2/3 of the cumin. <br/><br/>I didn't squeeze the raw calamari completely dry and think that made for an even more flavorful sauce. Wonderful to sop with the baguette!
This was a very nice use of calamari. I didn't take the time to roast the garlic and it was still very flavorful. I really liked the flavors from the ancho and parsley which paired well with the acid from the limes. Will absolutely make this this again.
This was pretty good. I noticed a taste from the canned diced tomatos... Next time I'll use fresh and I'm sure it will be better. But after eating the leftovers the next day, the canned taste wasn't there any more!! I didn't have capers or the one pepper. I only gave it 4 stars because I still felt it was missing something. I would have like a veggie or two more in it. But still a great base recipe to get creative with and make your own! Also, go with your gut with how long to cook at the end. There were plenty of juices so I just let it boil until the calarami tasted done. Still plenty of sauce left for my bread.
BTW, I've never used wine to cook so I had to do research. I ended up getting Sutter Home Pinot Grigio from the little 4 pack bottles. One mini bottle is just more than what the recipe calls for so it's a great way avoid wasting a large bottle.