Calamari Fra Diavolo
by Annemarie Mussoline

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Source: Sun Sentinel
Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 6


2 1/2 pound(s) calamari tubes and tentacles, thawed if frozen and drained well
6 tablespoon(s) olive oil
4 to 5 hot cherry peppers, seeded and sliced
8 clove(s) roasted garlic
10 clove(s) garlic, minced
1/4 cup(s) chopped fresh basil plus 4 to 6 sprigs basil or other herb for garnish
1/4 cup(s) diced red onions
3 tablespoon(s) chopped fresh parsley
2 cup(s) diced plum tomatoes
2 tablespoon(s) unsalted butter
1/2 cup(s) pinot grigio wine
2 cup(s) marinara sauce
1 cup(s) chicken stock, plus more as needed

Cut calamari body pieces or tubes into 1/2-inch rings. Cut tentacles in half or into smaller pieces. Set aside.

In a nonreactive 14-inch skillet, heat olive over medium-high heat.  Add cherry peppers and saute 30 seconds. Turn heat to high and add roasted garlic, fresh garlic, chopped basil, red onions, parsley and plum tomatoes. Saute 1 minute; add butter and saute 2 more minutes. Add calamari and saute 30 seconds; add white wine and cook 2 more minutes

Reduce heat to medium and add marinara sauce. Stir and cook about 2 minutes. Then begin adding chicken stock, 1/2 cup at a time, stirring. After it is all added, cook about 3 minutes to thicken sauce slightly. The finished sauce should be a bit thinner than pasta sauce; you may not need all of the chicken stock.  Season with salt and crushed red pepper. 

Notes:For the marinara sauce, you can use your own recipe or favorite brand.