Italian Calamari in Tomato Sauce

  • 30 mins
  • 15 ingredients


  • 2 lbs fresh calamari, tenacles and bodies
  • 3 cloves garlic
  • 1/2 onion, minced
  • 1 stalk celery, finely chopped
  • 1 carrot, grated
  • 1/2 cup flat leaf parsley leaves, chopped
  • 1 (15 oz) can tomato sauce
  • 1/4 cup dry red wine
  • 1/4 cup clam juice
  • 1/2 tbs dry oregano
  • 2 (1 inch) pieces lemon peel
  • pinch of sugar
  • 3 tbs extra virgin olive oil
  • kosher salt and black pepper to taste
  • Fresh flat leaf parsley for garnish
  • Add the olive oil to a hot sauce pan, then add the onions, celery and garlic. Saute using medium heat until onions have softened. Be careful not to burn the garlic.
  • Add the carrots, tomato sauce, red wine, clam juice, oregano, lemon peel and sugar and bring to a simmer.
  • Taste, then season with salt and pepper.
  • Simmer for 15 minutes, then add the calamari and cook for 2-3 minutes. Calamari cooks very quickly, so take care not to over cook.
  • Garnish with fresh parsley.
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