Squid from Santa Lucia's Port (Calamari alla Luciana)

Name: Squid from Santa Lucia's Port (Calamari alla Luciana)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms calamari, cleaned, bodies cut into 1/4-inch thick rings; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 cloves garlic; 4 garlic cloves, peeled and thinly sliced; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup; 1 Tbsp red chili flakes; 3 Tbsps red wine vinegar; 6 servings Salt, to taste

You can never have too many hor d'oeuvre recipes, so give Squid from Santa Lucia's Port (Calamari alla Luciana) a try. Watching your figure? This gluten free, dairy free, and primal recipe has 422 calories, 32g of protein, and 22g of fat per serving. This recipe serves 6. Head to the store and pick up onion, wine, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender.

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Squid

Vinegar

Water

Wine

Equipment you will use

Pot

Drain and allow to cool.

In a 6 quart saucepan, heat the oil until smoking.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown.

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Red Pepper Flakes

Garlic

Add the tomato sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.

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Tomato Sauce

Seasoning

Squid

Parsley

Wine

Cooking Oil

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce