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Add a photoServings: 6
Ingredients
- 2Â 1/2 lb calamari cleaned, and
- Â Â bodies cut into 1/4" thick rings
- 3 Tbsp. red wine vinegar
- 4 Tbsp. extra-virgin extra virgin olive oil
- 4 x garlic cloves
- 1 Tbsp. red chili flakes
- 1/2 c. Basic Tomato Sauce (see recipe)
- 1/2 c. dry white wine
- 1/4 c. finely-minced Italian parsley leaves
Directions
- In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 min, till tender. Drain and allow to cold.
- In a 6-qt saucepan, heat the oil till smoking. Add in the garlic and the chili flakes and cook 4 to 5 min, till light golden. Add in the Basic Tomato Sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 min.
- Adjust the seasoning, stir in the parsley and remaining the oil and serve, or possibly allow to cold and serve at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.82g | 15% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 441mg | 147% |
| Sodium 207mg | 9% |
| Potassium 585mg | 17% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.09g | 1% |
| Protein 30.07g | 48% |
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