Indulge in a tantalizing seafood delight with our Calamari Fra Diavolo recipe. This fiery dish combines tender calamari rings in a rich, spicy tomato sauce, guaranteed to ignite your taste buds. Perfect for a cozy night in or impressing guests with its vibrant flavors, this recipe promises a memorable culinary experience that will leave you craving more.
In our household, Calamari Fra Diavolo isn’t just a meal; it’s a tradition. Every Friday evening, my husband and I eagerly anticipate the aromatic scent of garlic and tomatoes wafting from the kitchen, signaling the start of our weekly seafood feast. It all started when we stumbled upon this recipe during a trip to Italy, where we shared a romantic dinner by the sea. Since then, it has become a beloved staple, not just for its exquisite taste but for the memories it invokes. Whether it’s a quiet dinner for two or a lively family gathering, Calamari Fra Diavolo brings us together, igniting laughter, stories, and, of course, plenty of compliments on my cooking!
“Why This Spicy Seafood Delight is a Must-Try: Calamari Fra Diavolo”
- Bursting with Flavor: Our Calamari Fra Diavolo recipe features a harmonious blend of spicy red pepper flakes, aromatic garlic, and tangy tomatoes, creating a symphony of flavors that dance on your palate.
- Fresh and Succulent: Tender calamari rings are simmered to perfection in a rich tomato sauce, ensuring each bite is filled with juicy goodness.
- Versatile and Crowd-Pleasing: Whether you’re hosting a dinner party or craving a cozy night in, this dish is sure to impress. Serve it with crusty bread for a comforting meal or over pasta for a hearty feast.
- Simple Yet Sophisticated: With just a handful of ingredients and straightforward instructions, this recipe is perfect for both novice cooks and seasoned chefs alike.
Ingredients:
- 3 tablespoons (42.5 grams) olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces/800 grams) whole peeled tomatoes
- 1/2 cup (120 milliliters) fish broth or bottled clam juice
- 1/2 cup (120 milliliters) full-bodied red wine
- 3 tablespoons chopped fresh oregano, divided
- 1/2 teaspoon red pepper flakes
- 2 1/2 pounds (1.13 kilograms) cleaned squid, bodies cut into 1/2-inch (12-mm) rings and tentacles coarsely chopped
- 1/3 cup (5 grams) chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Directions:
- In a small pot over medium heat, heat the olive oil. Add the chopped onion and sauté until tender and golden, approximately 5 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Stir in the whole peeled tomatoes with their juices, breaking them up with the back of a spoon. Add the fish broth (or clam juice), red wine, 2 tablespoons of chopped fresh oregano, and red pepper flakes. Reduce the heat to medium-low and simmer, uncovered, until the sauce is lightly thickened and the flavors have melded, about 15 to 20 minutes.
- Add the cleaned squid to the pot, cover, and reduce the heat to low. Allow the squid to simmer gently until very tender, approximately 25 to 30 minutes.
- Stir in the remaining 1 tablespoon of chopped fresh oregano and the chopped parsley. Season with salt and pepper to taste.
- Serve the Calamari Fra Diavolo immediately, garnished with additional parsley if desired. Enjoy this spicy seafood delight with crusty bread or over pasta for a truly satisfying meal.
Notes:
- If you prefer a spicier dish, feel free to adjust the amount of red pepper flakes to suit your taste.
- Fresh squid is recommended for the best texture and flavor, but you can also use frozen squid if fresh is not available. Simply thaw it before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
