Fresh Catch of the Day: Calamari All’Inferno

2 weeks ago

Spice up your day with a dish full of flavour and heat!


Calamari All’Inferno

Makes 8-10 servings

½ kilo medium or large fresh squid

¼-1/3 cup milk (enough to soak rings)

¼ cup olive oil

3 Tbsps chopped garlic

½ tsp dried red pepper flakes

2 pcs finger chili peppers, sliced

1 Tbsp tomato paste

1 (400 g) can diced tomatoes

2 Tbsp white wine

1/2  tsp dried rosemary or 1 sprig fresh rosemary

½ tsp salt

1 small bunch parsley, chopped

  1. Clean squid and remove ink sac.  Peel purple membrane and discard plastic.  Cut squid body into rings and keep tentacles whole or sliced.
  2. Pour milk into a bowl and soak squid in milk for 10-15 minutes. 
  3. Meanwhile, in a wok or large frying pan, heat olive oil over low heat.  Sauté garlic until lightly golden. 
  4. Toss in red pepper flakes and sliced chili peppers. 
  5. Add tomato paste and cook for 1 minute until paste turns orange.  Pour in diced tomatoes and white wine. Season with rosemary and salt.  Bring mixture to a simmer and cook uncovered for 15-20 minutes, stirring every few minutes. 
  6. Pour squid and milk in a strainer and drain milk completely.  Add squid to the tomato mixture and cook just until squid turns white an d firm, about 2 minutes.  Do not overcook! 
  7. Turn off heat and season with more salt.  Toss in some chopped fresh parsley.  Serve warm with crusty bread and a glass of chilled white wine. 

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