CALAMARI IN FRESH TOMATO SAUCE
(This is certainly one of our family favorites)
1 ½ – 1 ¾ Lbs CLEANED SQUID
¼ CUP OLIVE OIL – plus a little extra
1 BUNCH SCALLIONS – chopped
2 SHALLOTS – chopped
2 GARLIC CLOVES – sliced
FRESH BASIL AND TARRAGON – to taste
PINCH of DRIED RED PEPPER FLAKES and DRIED OREGANO – or to taste
3 ½ CUPS FRESH TOMATOES – peeled, seeded and diced
FRESH PARSELY – finely chopped
SALT and FRESHLY GROUND BLACK PEPPER – to taste
LEMON WEDGES – for serving
Rinse squid and pat dry. Cut the bodies into rings that are about ½-inch wide. Cut the tentacles into bite-size pieces and set aside. You should have at least 2 ½ cups.
Heat olive oil in a heavy skillet (we still use my family’s cast iron one that was mainly my Dad’s). Gently saute’ the scallions, shallots, garlic together with the red pepper flakes on low heat for about 5 minutes. When the scallions are cooked, raise the heat to high and add the squid. Toss lightly and cook for about 2 minutes. Using a slotted spoon remove the squid from the pan and set aside.
Drain the liquid from the pan and dry with a paper towel. Add a little olive oil and the fresh tomatoes. Saute’ the tomatoes, adding the basil, a little more red pepper flakes, tarragon, oregano, salt and pepper. Simmer for 8 – 10 minutes. Taste for seasonings and add as desired.
Add the cooked squid along with the chopped parsley and simmer for a few minutes. Off heat, let it all rest for a few minutes so it all can combine. Serve with lemon slices and a green salad or serve, as we do, with spaghetti like Linguini or Fedelini.