Calamari in Red Wine and Tomato Sauce

Calamari in Red Wine and Tomato Sauce

36
NCANGELONE 0

"Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!"
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Ingredients

servings 257 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 359 mg
  • 120%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  2. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  3. Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Reviews

36
  1. 49 Ratings

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Most helpful positive review

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

Most helpful critical review

"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 do...

"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 do...

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

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 LI...

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. Adde...

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 ab...

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, excludin...

Fantastic! My wife loved this recipe even though I thought there was too much sauce. I cooked the calamari only about 6-8 minutes so they wouldn't get tough. There was enough sauce left over ...

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...

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