Italian-Style Calamari
Ingredients
- 800 gLoligo vulgaris (cleaned and cut into rings)
- 3 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 150 mlDry white wine
- 600 gRound tomato (small diced)
- 1 tbspTomato caviar
- 50 gBlack olive (pitted)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Tender calamari rings swimming in a smooth, garlic-scented tomato sauce. The white wine's acidity balances the briny notes for a true Mediterranean feel.
- 1
Clean the squid tubes under cold water. Remove the quill and viscera. Cut the whites into regular 2 cm thick rings.
- 2
In a sauté pan, heat the olive oil until it shimmers. Sauté the minced garlic and chili without browning to avoid bitterness.
- 3
Add the squid to the hot pan. Sear for 2 minutes. Deglaze with white wine and let it reduce by half over high heat.
- 4
Stir in the diced tomatoes, tomato caviar, olives, and capers. Cover and simmer over low heat. The sauce should reduce until it coats the spoon. The squid is ready when the tip of a knife enters without resistance. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- If the calamari release too much water initially, drain them and sear them again in a smoking hot pan for a better texture.
- Only salt at the very end: the olives and the reduced sauce already provide significant natural saltiness.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. The sauce will be even richer the next day.
