Calamari in Tomato and Wine Sauce

    15 days 1 hour

    Squid in a tomato wine sauce is a popular Italian Christmas favourite. It's good as a side dish or served over pasta.

    81 people made this

    Serves: 6 

    • 1 kg squid, cleaned
    • 700g jar passata
    • 1 cup (250ml) Chianti wine
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon olive oil
    • 1 clove garlic, chopped
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon dried basil
    • 30g grated pecorino cheese

    Preparation:15min  ›  Cook:1hour  ›  Extra time:14days24hours45min  ›  Ready in:15days1hour 

    1. Separate the tentacles from the long body of the squid, if not done already. Slice the body into rings about 1 1/2 cm thick and set aside.
    2. In a saucepan, combine passata, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil and pecorino cheese. Simmer on medium low for about 30 minutes until the alcohol in the wine has evaporated and all the flavours are blended.
    3. Add the squid rings and tentacles to the sauce. Continue to slowly simmer for about another 20 to 30 minutes, stirring occasionally. Squid is cooked when it is plump and more opaque. Do not cook on higher heat or for a longer period as squid easily becomes rubbery.

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    Reviews in English (50)


    Took shortcuts. Thought this was very good & spicy. For a quicker version, I passed on using fresh calamari, frozen worked just fine...took less time.  -  21 Jul 2008


    This is so so so so good. I definitely recommend simmering the sauce longer to thicken it. I love serving this with fresh, thick crusty bread. Thanks!  -  21 Jul 2008


    Fantastic! My wife loved this recipe even though I thought there was too much sauce. I cooked the calamari only about 6-8 minutes so they wouldn't get tough. There was enough sauce left over that I saved it and used it the next day to make a fantastic red clam sauce for pasta. My wife asked me again today when I am making this again...I guess it will be tomorrow.  -  21 Jul 2008