Italian Squid Casserole Traditional Recipes

ITALIAN SQUID CASSEROLE - TRADITIONAL RECIPE!

Italian Squid Casserole - Traditional Recipe! image

Squid is often served fried in Italy, but this recipe casseroles it with a combination of tomatoes and bell peppers to create a deliciously rich sauce. From the book: "The Complete Book of Italian Cooking".

Provided by Um Safia

Categories Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs whole squid, cleaned or 1 1/2 lbs squid rings
3 tablespoons olive oil
1 large onion, thinly sliced in rings
2 garlic cloves, minced
1 red bell pepper, cored, deseeded and sliced
1 -2 fresh rosemary sprig
1 1/2 cups fish stock (or water)
1 (14 ounce) can chopped tomatoes
2 tablespoons tomato paste
1 teaspoon paprika
salt and pepper
rosemary (to garnish) or parsley (to garnish)

Steps:

Cut the squid pouch into 1/2" slices, cut the tentacles into lengths of approx 2". If using frozen squid rings, defrost and drain fully before using.
Heat the oil in a flameproof casserole; fry the onion and garlic gently until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour lightly.
Add the bell peppers, rosemary and stock; bring to the boil. Cover and simmer gently for 45 minutes.
Discard the sprigs of rosemary but leave any leaves that have come of them.
Add the tomatoes, tomato paste, seasonings and paprika. Continue to simmer gently for around 45-55 minutes - or cover the casserole tightly and cook in a moderate oven (180°C/350°F) for 45-55 minutes, until tender.
Give the sauce a good stir, adjust the seasoning, garnish with fresh herbs and serve with crusty bread.

Nutrition Facts : Calories 364.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 529.3, Sodium 306.8, Carbohydrate 18.8, Fiber 2.9, Sugar 6.5, Protein 39.3

CALAMARI MARINARA

Calamari Marinara image

Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h11m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 yellow onion, sliced thin
1 serrano chile pepper, sliced thin
3 garlic cloves, crushed or minced
1 anchovy fillet
½ teaspoon red pepper flakes
½ teaspoon kosher salt, plus more as needed
½ cup dry white wine
1 cup clam juice
6 cups crushed or pureed Italian plum tomatoes
½ teaspoon dried oregano
2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
¼ cup freshly chopped Italian parsley
1 tablespoon Freshly grated Parmigiano-Reggiano cheese
1 (16 ounce) package dry pasta

Steps:

Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g

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