Recipe Details
Ingredients
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2poundscalamari, cleaned
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4cupstomato sauce
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1cupChianti wine
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2tablespoonsfresh lemon juice
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1tablespoonolive oil
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2teaspoonschopped garlic
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1teaspoonground black pepper
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½teaspoonground cayenne pepper
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1teaspoondried basil
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⅓cupgrated Romano cheese
Cooking Directions
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Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
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In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
-
Add the calamari to the sauce. Continue to slowly simmer for about another 20 – 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories257 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 2g |
10% |
| Cholesterol 360mg |
120% |
| Sodium 1004mg |
44% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 3g |
9% |
| Total Sugars 7g |
|
| Protein 28g |
56% |
| Vitamin C 22mg |
24% |
| Calcium 152mg |
12% |
| Iron 3mg |
18% |
| Potassium 988mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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