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Squid from Hell: Calamari All’inferno Recipe

5 months ago

calamari all'inferno

Here’s another antipasto to stir your appetite. Sure, it’s spicy enough to bring the fiery pits of hell in your mouth, but it’s well-balanced with the flavors of tomatoes and white wine. Make your own bowl of calamari all’inferno and you’ll have a tasteful experience far from hell.

CALAMARI ALL’INFERNO
Makes 8-10 appetizer servings

½ kilo Medium or large fresh squid
¼ – ⅓ cup Milk (enough to soak)
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 (400g) can Diced tomatoes
2 Tbsps White wine
½ 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” quill. 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 and 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.

 

Recipe by Nina Daza-Puyat
Photographed by Mark Jacob of Studio 100

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