INGREDIENTS: SERVES 4
[Compliments of the Gilroy Garlic Festival]
INGREDIENTS: Recipe scaled for 6 servings
3 lbs. calamari, [squid] cleaned and cut
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]
PREPARATION:
In large skillet heat olive oil at high heat. Add sherry wine and saute crushed garlic. [This procedure will flame up!] Indoors , add wine and lemon juice after calamari has been sauted. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Saute calamari for approximately 2 minutes on high heat. Do not over-cook!
RED SAUCE:
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
DIRECTIONS:
Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped ingredients and saute until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.
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In large skillet heat olive oil at high heat. Add sherry wine and saute crushed garlic. [This procedure will flame up!] Indoors , add wine and lemon juice after calamari has been sauted. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Saute 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 saute until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.
Please report any bad links..Thanks, Buzz
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