Italian-Style Calamari

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 372
• Protein: 30 g
• Carbs: 12 g
• Fat: 20 g

Ingredients

• 800 g Loligo vulgaris ( cleaned and cut into rings )
• 3 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 150 ml Dry white wine
• 600 g Round tomato ( small diced )
• 1 tbsp Tomato caviar
• 50 g Black olive ( pitted )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Preparing the squid

   Clean the squid tubes under cold water. Remove the quill and viscera. Cut the whites into regular 2 cm thick rings.

2. Sautéing the aromatics

   In a sauté pan, heat the olive oil until it shimmers. Sauté the minced garlic and chili without browning to avoid bitterness.

3. Searing and deglazing

   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. Simmering and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge in an airtight container. The sauce will be even richer the next day.