When most individuals consider “calamari,” or squid, their minds instantly bounce to the well-known fried calamari. Calamari fritti is implausible, however there are a ton of wonderful ways in which Italians cook dinner squid and we predict extra individuals ought to find out about them!
This recipe is considered one 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, in case you like) tomato sauce till tender. Strive 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 beneath for prepping your individual from entire squid)
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Further-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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Recent 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 ought to be lower as if for fried calamari. Typically squid is offered precut for this function. If that’s the case, skip this step. In any other case, when you have squid which was offered with entire our bodies and tentacles, you possibly can lower them your self. With a pair of kitchen scissors, slice the our bodies into 1 inch (2.5 cm) huge rings. Reduce 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 regularly, 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. Prepare dinner uncovered for a couple of minutes till the odor of alcohol dissipates. In the meantime, in a bowl, crush the entire peeled tomatoes by hand right into a pulp.
When the odor 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. Prepare dinner partially lined, stirring often, 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 essential.
Flip off the warmth and stir in some recent, chopped parsley. Serve instantly.
