Calamari in Tomato Sauce

This is an adaptation of a sauce used to prepare an Italian pasta dish called Calamarita. In this dish, calamari (squid) is combined with tomato, black olives and capers to produce a sauce which is great with pasta as it is with rice and couscous. The flavors of this sauce are bold and it is a good way of getting acquainted with calamari.

INGREDIENTS:

(1) 300 Grams Calamari Tubes (About 3 Large Tubes)

(2) 2 Garlic Cloves

(3) I Bay Leaf

(4) 2 Tablespoons Olive Oil

(5) 1 Cup Crushed Tomato (About 3 Large Tomatoes)

(6) 1 Chili Pepper

(7) 2 Teaspoons Capers

(8) 2 Tablespoons Pitted Dehydrated Botija Olives

(9) 1/2 Cup White Wine

(10) 1/2 Cup Broth or Water

(11) Salt and Pepper to Taste

PROCEDURE:

(1) Wash calamari and slice into quarter inch rounds.

(2) Heat oil in sauce pan and saute garlic, chili and bay leaf for about 2 minutes, till garlic starts to brown.

(3) Add calamari to sauce pan, season with salt and pepper and saute for about 8 minutes.

(4) After 8 minutes, there will be a lot of sticky bits on the bottom of the pan. Deglaze with the white wine and allow the wine to cook out for about 5 minutes.

(5) Add Crushed tomatoes, black olives and capers to sauce pan followed shortly by the broth or water. Stir and bring back to a boil. Reduce heat to medium and simmer for 17 minutes. Stir every 5 minutes or so.

NOTE: There is a rule of thumb which applies to cooking calamari. Its either you cook them briefly for about 4 minutes or you cook them for a long time, not less than 30 minutes. There is no in-between way of cooking them. The calamari will be tough any other way.

Serve sauce hot with your choice of side. Try it with some perfectly cooked couscous. Recipe here.