Calamari Fra Diavolo
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Calamari Fra Diavolo calories by ingredient
Introduction
Taken from "Essentials of Slow Cooking" Taken from "Essentials of Slow Cooking"Number of Servings: 4
Ingredients
-
3 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 can (1.1kg) whole plum (Roma) tomatoes
0.5 cup fish broth or bottled clam juice
0.5 cup red wine
3 tbsp chopped fresh oregano
0.5 tsp red pepper flakes
1.25kg cleaned squid, bodies cut into 0.5-inch rings and tentacles coursely chopped
0.3 cup fresh flat-leaf parsley, chopped
salt & freshly ground pepper
Directions
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.