Calamari Stewed in Red Wine
Main course
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Cook Time
2 h
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
Calamari stewed in red wine is a dish from the Italian tradition, simple but rich in flavour. The slow cooking in red wine and peeled tomatoes makes the calamari tender and succulent, perfect to be enjoyed with a slice of homemade bread. A pinch of chilli pepper adds a spicy note that enhances the taste of the sea. I often prepare them when I have guests for dinner, because they can be prepared in advance and are always a success. Ideal for an autumn dinner, perhaps accompanied by a good glass of red wine.
Ingredients (10 ingredients)
-
1 kg Squid
-
1 bicchiere Red wine
-
400 g Peeled tomatoes
-
1 piece Hot red pepper
-
1 clove Garlic
-
1 bunch Parsley
-
2 foglia Sage
-
4 tbsp Extra virgin olive oil
-
1 pinch Salt
-
1 pinch Black pepper
Preparation (6 steps)
Preparation of the ingredients
Carefully clean the squid, removing the innards, the sac and the beak. Cut the tentacles into small pieces and coarsely slice the sacs. Set aside.
Aromatic sauté
Pour 4 tablespoons of extra virgin olive oil into the bowl. Add 1 clove of garlic, 1 hot red pepper (whole or in pieces, according to taste) and 2 sage leaves. Sauté for 3 Min./120°C/Stufe 1.
Sauté the squid
Add the chopped squid to the bowl and sauté for 5 Min./120°C/Stufe 2.
Deglaze with the red wine
Deglaze with 1 glass of red wine and cook for 2 Min./Varoma/Stufe 1 without the measuring cup, to evaporate the alcohol.
Add the tomatoes
Add 400g of peeled tomatoes (whole or blended, as desired), salt and a bunch of chopped parsley. Cook for 90 Min./100°C/Stufe 1.
Serve
At the end of cooking, add a little more fresh chopped parsley and serve the stewed calamari hot.
Finished cooking? Great! 🎉
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Created by
Francesca Rinaldi
3
Rezepte
0
Kochbücher
Allergens
- Molluscs
- Sulphur dioxide and sulphites
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