Ingredients
Scale
- 2 lb cleaned squid, about half bodies and half tentacles
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 small glass white wine
- Pinch red crushed chili pepper. amount to your liking
- 28 oz can good quality crushed or whole peeled tomatoes (I like the Mutti brand found in many grocery stores)
- Salt/pepper
- Finely chopped parsley for about 5 sprigs
Instructions
- Prepare the calamari by slicing the bodies crosswise into 1/2 inch think rings. Place the rings and tentacles in a colander and place the colander into a large bowl filled with cold water. Agitate and drain well. Place the squid between ample paper towel sheets and pat dry.
- In a large sauté pan, heat the oil olive over medium-low heat and add the chopped onion, a pinch of the salt and a pinch red chili flakes. Cover, stirring occasionally to let the onion soften. Add the garlic and tire until it begins to give off its characteristic aroma but be careful not to burn.
- Turn the heat to high and add the calamari to the hot oil. Saute for about 2 minutes until the calamari turns from translucent white to bright white. The rings and the tentacles will also curl up.
- Add the white wine and cook until the wine boils off a little.
- Return the heat to medium-low and add the plum tomatoes. Squeeze and break up the tomatoes with your fingers as your add them.
- Cook the calamari/tomato mixture for 30 minutes. Stir occasionally.
- Season with salt and pepper as desired. Taste the sauce (not the squid) for salt. This dish will need salt as calamari is not as salty as you might think.
- Before serving, toast slices of the bread. Serve the calamari in a bowl with the toasted and seasoned bread.