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Recipe from: Abby Girl
1 pound calamari
2 tablespoons olive oil
½ onion, thinly sliced
1 garlic clove, sliced
½ cup dry white wine
¼ teaspoon hot pepper flakes, or more if desired
1½ cups plum tomatoes, canned, seeded and chopped
Holding calamari tube, pull off head and tentacles and set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard "pen" (long clear plastic-like skeleton) from centre of tubes. On a cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tetatcles attached on ring on top. Squeeze hard beak from centre of tentacles and discard. Cut tubes crosswise into ½" wide rings and pat dry.
In saucepan, heat oil over medium heat. Cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add wine and hot pepper flakes and cook for 1 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add squid and simmer until tender, about 3 to 5 minutes. Sprinkle with salt.
Fresh tomatoes could be used.but the sauce would need to cook down probably 10 minutes more.