Calamari With olives and capers

    Calamari With olives and capers

    1save
    45min


    1 person made this

    Tender calamari comes to the table as a main course in a hearty tomato, anchovy, olive, garlic, white wine and caper sauce inspired by the flavours of the Mediterranean.

    Ingredients
    Serves: 4 

    • 1 kg calamari, cleaned
    • 2 cloves garlic
    • 6 anchovy fillets
    • ¼ cup olive oil
    • 1 cup (250ml)dry white wine
    • 2 tablespoons capers, drained
    • 2 x 400g diced tinned tomatoes
    • A pinch of sugar
    • A bunch of flat-leaf parsley
    • 1 cup black olives
    • Freshly ground black pepper

    Directions
    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Cut the calamari into rings. Peel and finely chop the garlic. Finely chop the anchovy fillets.
    2. Heat the oil in a large, heavy-based saucepan. Add the calamari and garlic. Cook, stirring, over moderate heat until the garlic is golden.
    3. Add the anchovies, wine, capers, tomato pieces with their juice and the sugar. Simmer gently over low heat for 15 minutes. Meanwhile, finely chop enough parsley to give about ½ cup.
    4. When the calamari is cooked, add the olives, parsley, and pepper to taste. Serve immediately.

    SERVING SUGGESTION

    Good crusty bread is essential to soak up the rich juices in this dish. If you like, you can also serve some simply cooked pasta.

    NUTRIENTS PER SERVING, WHEN SERVING 4:

    good source of vitamins B group and C, iodine and calcium.

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