When most individuals consider “calamari,” or squid, their minds instantly bounce to the well-known fried calamari. Calamari fritti is unbelievable, however there are a ton of wonderful ways in which Italians cook dinner squid and we predict extra folks ought to learn about them!
This recipe is one in every of our favorites and comes from Eva’s mom, Mamma Rosa. The squid is sautéed with olive oil and wine, then stewed in a thick (and spicy, if you happen to like) tomato sauce till tender. Attempt it and it’s possible you’ll discover that you’ve a brand new favourite calamari recipe!
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CALAMARI ALLA MAMMA ROSA RECIPE
For this recipe, you’ll need:
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3 kilos (1.3 kg) recent, cleaned squid (they are often pre-cut as if for fried calamari, or see under for prepping your individual from entire squid)
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Additional-virgin olive oil
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1 clove garlic, chopped
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1 or 2 dried chili peppers, chopped (elective)
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½ cup (120 ml) white wine
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Contemporary black pepper
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Salt
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14 ounces (400 g) canned entire peeled tomatoes
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Chopped parsley, to style
For this recipe, the squid needs to be reduce as if for fried calamari. Typically squid is bought precut for this objective. If that’s the case, skip this step. In any other case, if in case you have squid which was bought with entire our bodies and tentacles, you possibly can reduce them your self. With a pair of kitchen scissors, slice the our bodies into 1 inch (2.5 cm) large rings. Lower the bottom of every tentacle piece in half, so every yields two items.
Add sufficient olive oil right into a medium pot to cowl the underside. Add the garlic and chili peppers, and warmth over medium warmth till the garlic begins to sizzle. Add the squid and cook dinner, stirring steadily, till the squid rings begin to curl—about 10 minutes.
Pour within the white wine and convey to a simmer. Season the squid generously with recent black pepper and salt. Cook dinner uncovered for a couple of minutes till the scent of alcohol dissipates. In the meantime, in a bowl, crush the entire peeled tomatoes by hand right into a pulp.
When the scent of alcohol is gone, add the tomatoes into the pot, together with one other pinch of salt. Decrease the warmth and convey to a mild simmer. Cook dinner partially lined, stirring sometimes, for about 45 minutes or till the sauce turns into very thick. Because the sauce nears completion, style it and salt it once more if needed.
Flip off the warmth and stir in some recent, chopped parsley. Serve instantly.
