Calamari Macaronatha Recipe - Allrecipes.com
Calamari Macaronatha Recipe
  • READY IN 55 mins

Calamari Macaronatha

Recipe by  

"This is the 'easy' version of the classic Greek dish macaronatha, which is octopus meat in a delicious tomato-based sauce over macaroni, topped with grated sheep's milk cheese. Squid is easier to obtain, and is usually sold already cleaned, thus the ease. Goes well with a fruity blush wine like white Zinfandel. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside.
  3. Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally.
  4. Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 minutes.

 
Most Helpful Critical Review
May 01, 2005

smelled great but the garlic and onion are over powering I would definately back off on cook times it was a little tuff when finished

 

13 Ratings

Jun 04, 2003

This is very nice! You should serve it with chinese sweet and sour sauce.

 
Nov 20, 2005

Very nice. But even without having read the other comments, I reduced boiling time on the squid to 2 minutes, sauteed for maybe a minute. That was plenty. Squid came out with that nice snap to the bite that means it's done just so. White vermouth worked fine in place of white wine. Used some "potato onions" I'd picked up at the farmer's market earlier today. And sweet and sour sauce? Not in Greek food, thanks.

 
Jul 30, 2007

My husband has been talking about this meal since last summer when we had something very much like this in Greece. My husband and mother-in-law (who is 100% greek) loved it.I could not find Mizithra cheese, I looked in a greek cookbook which said there is really no substitute but to try pecorino romano.

 
Oct 16, 2007

I wish there were more stars so I could give this recipe a higher rate - THIS WAS SIMPLY DELICIOUS! Full of flavour, specially with that little kick from the cinammon. Wonderful. Thanks for sharing, I'm sure it will become a classic in my home.

 
Jun 21, 2006

lots of stars

 

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Nutrition

  • Calories
  • 679 kcal
  • 34%
  • Carbohydrates
  • 86.7 g
  • 28%
  • Cholesterol
  • 275 mg
  • 92%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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