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Calamari in Red Wine and Tomato Sauce

Name: Calamari in Red Wine and Tomato Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 2 lbs calamari, cleaned; 4 cups tomato sauce; 1 cup Chianti wine; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 tsp chopped garlic; 1 tsp ground black pepper; 1/2 tsp ground cayenne pepper; 1 tsp dried basil; 1/3 cup grated Romano cheese

Tender calamari becomes silky and succulent when braised low and slow in a robust Chianti-tomato sauce that's both earthy and bright with lemon. The wine reduces to a deep, glossy coating while subtle cayenne heat builds underneath. Perfect for a special dinner that feels more impressive than the straightforward cooking required.

Prep

15 minutes

Cook

60 minutes

Total

1 hour 15 minutes

Serves

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Ingredients

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Instructions

1
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.
2
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 allow the alcohol in the wine to evaporate and all the flavors to blend.
3
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.

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