Calamari in Red Wine and Tomato Sauce Recipe

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Most Helpful Positive Review

Nov 12, 2006

Thought this was very good & spicy. For a quicker version, I passed on using fresh calamari, frozen worked just fine...took less time.

—chibiharuka

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Most Helpful Critical Review

Jun 10, 2008

"Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally" - seriously?? I added in the squid, and it was maybe 8 minutes for it to be done (about as long as it took for the calamari to take on the color of the sauce, and to plump up). The only other changes I made were to add a can of diced tomatoes, and I used Burgandy. This was a really nice meal, but I would never ever simmer any kind of seafood for 30 minutes.

—Caroline C

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47 Ratings

Jan 16, 2006

This was good. Anoter reviewer suggested this was easy. IT IS NOT!! Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID LIKE I DID. It is too tender and turns mushy when cooked, not rubbery like frozen does. The sauce was tasty and I will make again but will add ground meat (or better yet, razor clams). If anyone cares here is how you clean squid. First you pull all the heads off, then you cut off the tentacles off above the eyes. Discard the lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid into round pieces. Turn each piece inside out and remove any yuck stuff on the inside under running water, drain. Now instead of putting them in this recipe dredge in a mixture of rice flour and pepper, deep fry in hot oil just seconds (till they float, less than a minute). Drain on paper towel. Make a mixture of low call mayo and sliced peperoncini and dip the squid in till your hearts content. (or a good cocktail sauce)

—RACHEL1070

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Apr 25, 2007

This is such a quick and easy dish that produces a lovely meal. All the flavors blend so nicely. I used 1 can of petite diced tomatoes and sauteed 2 cloves garlic and some paste in EVOO. Added some capers. I also used frozen calamari and I didn't have one rubberband! Key as stated in the instructions, is to cook very slow and low heat. I taste-tested the calamari and they were done before the time stated but they were thinner slices. Added some fresh chopped parsley for garnish.

—TUNISIANSWIFE

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Apr 26, 2006

This is so so so so good. I definitely recommend simmering the sauce longer to thicken it up. I run up to Baltimore on business often and have become spoiled on this dish, I am so happy to be able to make this at home now. I love serving this with fresh, thick French bread. Thanks!

—Butterfly Flutterby

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Feb 24, 2006

SOOO good! I barely followed the recipe and it was great, it seems very easy to modify. I used fresh basil, and much more, 8 torn up leaves maybe. Also added a giant spoonfull of ricotta (needed to get rid of it) which made the sauce a bit thicker. Used paprika instead of cayanne pepper which I didn't have. Used juice of half a small lemon. Didn't add the olive oil, didn't feel it needed it. And used pomodora tomato sauce. I think thats all. Just served it with fresh bread and over whole wheat spaghetti with shredded parm on top, mmmmmmm!

—Tiffany

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Mar 26, 2008

Too hot & canned tomato sauce doesn't help. Need fresh tomato sauce

—Ed K.

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Dec 13, 2006

This is a staple recipe around our house now. You can ad an array of seafood \ shell fish to this recipe. Shrimp, Stone crab claws, muscules. It's all good. I always at least double it, excluding the seafood. Than I freeze it in bags. I add the meat the next time we reheat the sauce.

—amber bamber

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Nutrition

Calories
257 kcal
13%

Carbohydrates
15.5 g
5%

Cholesterol
359 mg
120%

Fat
6.5 g
10%

Fiber
2.6 g
10%

Protein
28.1 g
56%

Sodium
1004 mg
40%

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

Nutritional Information

Calamari in Red Wine and Tomato Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 257
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 2g 10 %
Cholesterol 359mg 120 %
Sodium 1004mg 40 %
Potassium 988mg 28 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 2.6g 10 %
Protein 28.1g 56 %
** Sugars 6.7g
Vitamin A 15 %
Vitamin C 36 %
Calcium 19 %
Iron 32 %
Thiamin 15 %
Niacin 77 %
Vitamin B6 18 %
Magnesium 31 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.