Calamari Fra Diavolo
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp olive oil1 onion, chopped4 cloves garlic, minced1 can (1.1kg) whole plum (Roma) tomatoes0.5 cup fish broth or bottled clam juice0.5 cup red wine3 tbsp chopped fresh oregano0.5 tsp red pepper flakes1.25kg cleaned squid, bodies cut into 0.5-inch rings and tentacles coursely chopped0.3 cup fresh flat-leaf parsley, choppedsalt & freshly ground pepper
In a large pot over a medium heat, warm the olive oil. Add the onion and saute until tender & golden, about 5 minutes. Add the garlic and saute for 30 seconds. Stir in the tomatoes, breaking them up with the back of the spoon.
Add the broth, wine, 2 tbsp of the oregano, and the red pepper flakes.
Reduce the heat to medium-low and cook, uncovered, until the sauce is lightly thickened and the flavours have blended, 15-20 minutes.
Add the squid, cover, reduce the heat to low and cook until very tender, 25-30 minutes.
Stir in the remaining tbsp of oregano and the parsley. Season to taste with salt & pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESS_TWISTY.
Add the broth, wine, 2 tbsp of the oregano, and the red pepper flakes.
Reduce the heat to medium-low and cook, uncovered, until the sauce is lightly thickened and the flavours have blended, 15-20 minutes.
Add the squid, cover, reduce the heat to low and cook until very tender, 25-30 minutes.
Stir in the remaining tbsp of oregano and the parsley. Season to taste with salt & pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESS_TWISTY.
Nutritional Info Amount Per Serving
- Calories: 486.2
- Total Fat: 16.1 g
- Cholesterol: 728.1 mg
- Sodium: 281.7 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.2 g
- Protein: 53.4 g
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