Spicy Quick-Cooking Calamari
Serves 4
Time 35 min
Simmering calamari rings in a spicy tomato sauce create a flavorful Southern Italian-inspired meal in a flash. Serve in shallow bowls with garlic bread. The dish is delicious as is, but feel free to top your serving with an extra drizzle of olive oil.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons capers, drained and coarsely chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon crushed red chile flakes
- 1 (28.0-ounce) can no-salt-added crushed tomatoes
- 1 pound calamari tubes, sliced into 1/2-inch rings and rinsed
- 2 teaspoons lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Heat oil and garlic in a large saucepan over medium-high heat.
When garlic begins to sizzle, add capers, oregano and chile flakes; cook, stirring until fragrant, about 3 minutes.
Add tomatoes and bring the mixture just to a boil, then reduce the heat to low and simmer, partially covered, until mixture has reduced slightly, about 15 minutes.
Add calamari, stir to combine and simmer until tender, 8 to 10 minutes.
Add lemon zest, salt and pepper. Serve immediately.
Nutritional Info:
Per serving: 240 calories (80 from fat), 9g total fat, 1.5g saturated fat, 265mg cholesterol, 330mg sodium, 15g carbohydrates (4g dietary fiber, 7g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons capers, drained and coarsely chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon crushed red chile flakes
- 1 (28.0-ounce) can no-salt-added crushed tomatoes
- 1 pound calamari tubes, sliced into 1/2-inch rings and rinsed
- 2 teaspoons lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper