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Calamari Fra Diavolo


(ITALY)
Calamari sautéed in wine-tomato sauce

2 lbs. squid, cleaned, bodies in rings, tentacles whole
1 large diced onion
4 tablespoon garlic paste
1/4 cup olive oil
4 cups dry white or red wine
2 cups tomatoes, preferably Italian plum tomatoes, fresh or canned, peeled and seeded if desired
1-2 tablespoon fresh parsley, preferably flat-leaf
4 tsp. dried oregano
1/4 tsp cayenne or crushed red pepper
1/2 tsp. salt, to taste

Sauté onions in olive oil over medium-high heat until transparent but not brown. Add garlic, fry a little while after moisture dries Add wine and concentrate over high heat until reduced by half. Add tomatoes, parsley, oregano, pepper and simmer over medium heat until sauce is thick. Add squid, simmer another minute or so. This dish is great served with Italian or French bread and salad or toss this dish with fresh boiled pasta and garnish with grated Parmesan.

4 servings




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