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CALAMARI IN RED "TOMATO" SAUCE AND SHERRY WINE - OFFICIAL RECIPE OF THE GILROY GARLIC FESTIVAL
If you haven't had the opportunity to visit "The Gilroy Garlic Festival",
you should make the time to partake of this wonderful festival in Gilroy, California.
Gilroy is the "Garlic Capitol Of The World" and the festival is a delight for the young and old.
This is a small community's endeavor, and an event you will want to return to, for it is a gourmand's dream come true.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
• 3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body into 1/4 inch rings and by all means
use the tentacles.
• 1/3 cup olive oil
• 1/4 cup white sherry
• 1 tablespoon crushed fresh garlic
• 1/2 lemon
• 1 teaspoon dry basil or 1 tablespoon fresh
• 1 teaspoon dry oregano or 1 tablespoon fresh
• 1/4 teaspoon dry crushed red pepper
• Red Sauce [below]**
• In large skillet heat olive oil at high heat. Add sherry wine and sautè crushed garlic. CAUTION: This
procedure will flame up! If you are cooking indoors , add wine and lemon juice after the calamari has
been sautèed. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan.
Sprinkle herbs over and add calamari. Sautè calamari for approximately 2 minutes on high heat.
Do not over-cook!
• 1 lb whole, peeled tomatoes, canned or fresh
• 1 tablespoon olive oil
• 1/2 green pepper chopped
• 1 stalk celery, chopped
• 1 medium-sized yellow onion, chopped
• 3 cloves fresh garlic, minced
• Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped
ingredients and sautè until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour.
Pour red sauce over calamari and heat for 1 minute.
COOKS NOTE* The secret for tender calamari is to cook it no longer than 2 minutes,
but if you must, then no shorter than 1 hour. Capish?
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