Calamari In Red Wine And Tomato Sauce Recipes

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CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

CALAMARI IN TOMATO WHITE WINE SAUCE



Calamari in Tomato White Wine Sauce image

A wonderful way to cooking up calamari. Serve with a nice crusted bread to soak up all the wonderful juices. Comes with instruction on how to clean fresh calamari

Provided by Abby Girl

Categories     Very Low Carbs

Time 24m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb calamari
2 tablespoons olive oil
1/2 onion, thinly sliced
1 garlic clove, sliced
1/2 cup dry white wine
1/4 teaspoon hot pepper flakes (or more if desired)
1 1/2 cups plum tomatoes (canned, seeded and chopped)

Steps:

  • Holding calamari tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard "pen" (long clear plastic-like skeleton) from centre of tubes.
  • On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top. Squeeze hard beak from centre of tentacles and discard.
  • Cut tubes crosswise into 1/2" wide rings; pat dry.
  • In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add wine and hot pepper flakes; cook for 1 minutes.
  • Add tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes.
  • Add squid; simmer until tender, about 3 - 5 minutes. Sprinkle with salt.
  • Note: fresh tomatoes could be used.but the sauce would need to cook down probably 10 minutes more.

Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1.1, Cholesterol 88.1, Sodium 22.2, Carbohydrate 6.2, Fiber 1, Sugar 2.7, Protein 6.7

SQUID IN RED WINE AND TOMATO SAUCE



Squid in Red Wine and Tomato Sauce image

Provided by Yolanda Paterakis

Categories     Tomato     Sauté     Squid     Red Wine     Bon Appétit     Athens     Greece

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
3 cups sliced onions
1 pound cleaned squid, tentacles left whole, bodies cut crosswise into 1/2-inch rings
1 pound plum tomatoes, chopped
1 cup dry red wine
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.

CALAMARI IN TOMATO SAUCE



Calamari in Tomato Sauce image

Make and share this Calamari in Tomato Sauce recipe from Food.com.

Provided by BrendaM

Categories     Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs frozen calamari, thawed and cleaned (squid)
1/2 cup oil
3 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can tomato sauce (approx. 2 cups)
1 tablespoon parsley, chopped
salt
2 tablespoons red wine

Steps:

  • Cut calamari into small strips.
  • Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
  • Add oil, garlic, chili pepper, sauce, parsley and salt.
  • Cover and simmer for 25 minutes.
  • Add wine and cook for an additional 5 minutes.
  • Adjust seasonings to taste.
  • Serve over cooked rice or noodles.

CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     Italian Recipes

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     Italian Recipes

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

CALAMARI IN RED WINE AND TOMATO SAUCE



Calamari in Red Wine and Tomato Sauce image

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Provided by NCANGELONE

Categories     Italian Recipes

Yield 6

Number Of Ingredients 10

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Steps:

  • Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
  • In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
  • Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g

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