Best Calamari Marinara Recipes

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CALAMARI MARINARA



Calamari Marinara image

Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h11m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 yellow onion, sliced thin
1 serrano chile pepper, sliced thin
3 garlic cloves, crushed or minced
1 anchovy fillet
½ teaspoon red pepper flakes
½ teaspoon kosher salt, plus more as needed
½ cup dry white wine
1 cup clam juice
6 cups crushed or pureed Italian plum tomatoes
½ teaspoon dried oregano
2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
¼ cup freshly chopped Italian parsley
1 tablespoon Freshly grated Parmigiano-Reggiano cheese
1 (16 ounce) package dry pasta

Steps:

  • Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
  • Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
  • Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  • Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g

PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE



Pan-Seared Calamari with Spicy Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 pound calamari, sliced into rings
2 (15-ounce) cans pasta sauce with roasted garlic (recommended: Hunt's)
1/2 teaspoon crushed red pepper flakes
Chopped fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions.
  • Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
  • Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.

SAUTEED CALAMARI IN MARINARA SAUCE



SAUTEED CALAMARI IN MARINARA SAUCE image

Categories     Fish     Appetizer     Side     Sauté     Christmas     Cocktail Party     Super Bowl     New Year's Eve     Buffet     Fall     Spring     Summer     Winter     Healthy     Potluck

Number Of Ingredients 10

hot peppers (to taste)
black olives
olive oil
salt
pepper
oregano
calamari
bread crumbs
marinara sauce
lemon wedges

Steps:

  • 1)Sauté hot peppers (add more or less depending on the spice level you prefer), capers, black olives, in a bit of olive oil, with a bit of salt, pepper, and oregano. Medium heat, roughly 4 minutes. 2)Toast your bread crumbs in another pan with a little butter... simply toasted, not burnt. 3)Add your marinara sauce (can be home-made or not) in with the peppers, etc., until warm, then add your fresh calamari for roughly 2 minutes. Adirondack Bob says "You want them cooked, not rubberized." They cook quickly fresh, any longer and they will become rubbery. 4)De-seed your lemons wedges. 5)Pour your calamari dish into your serving dish, add your toasted bread crumbs on top. Add your lemon wedges. Enjoy!

CALAMARI MARINARA



Calamari Marinara image

I adopted this recipe because of our children's affinity to seafood. When our oldest was little, he would call the tentacle part "legs". He would devour them when they were just lightly sautéed in butter. I know they will love this recipe as well!

Provided by Karen Rees

Categories     Other Sauces

Number Of Ingredients 12

1/4 c olive oil
3 minced garlic
1 c onions, finely chopped
1/4 c chopped parsley
2 Tbsp fresh basil leaves, chopped
2 lb squid, cleaned and sliced
1/4 c white wine
1/4 c clam juice
3 c marinara sauce
1 tsp oregano
salt and freshly ground pepper to taste
red pepper flakes

Steps:

  • 1. Heat oil and saute garlic and onions until slightly brown.
  • 2. Add basil, parsley, squid, wine, clam juice, marinara sauce, oregano, salt and peppers.
  • 3. Cook until squid is tender.

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