SICILIAN CALAMARI

SICILIAN CALAMARI image

Yield 4 people

Number Of Ingredients 21

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RECIPE INGREDIENTS
Kosher Salt
1 cup Israeli couscous
1/4 cup EVOO
2 tablespoons pine nuts
4 garlic cloves, thinly sliced
2 tablespoons currants
1/4 caperberries or capers
1+ tablespoon hot red pepper flakes
1/4 to 1/2 cup white wine
2 cups basic tomato sauce, follows
1-1/2 pounds cleaned calamari in 1/4 inch rounds, tentacles halved
5 scallions, thinly sliced, plus some for garnish
Grated cheese for serving
BASIC TOMATO SAUCE
1/4 cup EVOO
1 spanish onion, 1/4-inch dice
4+ garlic cloves, thinly sliced
3 tablespoons thyme leaves, or equivalent amount unstemmed
1/2 medium carrot, grated
2 28-oz cans peeled whole plum tomatoes, crushed by hand and juices reserved

Steps:

FOR TOMATO SAUCE: In a 3-qt pan, heat the EVOO over medium heat. Add the onion and garlic and cook until soft and light golden brown, aboout 8-10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to boil, stirring. Lower heat and simmer 30 minutes until thickened. Season with S&P. SICILIAN CALAMARI Bring 3 quarts of water to boil and 1 tablespoon salt. Set up ice bath. Cook couscous for 2 minutes, drain and plunge in bath. When cool, remove and set aside to dry on plate. In large saute pan, heat oil until just smoking. Add pine nuts, garlic, currants, caperberries and red pepper flakes and suate until pine nuts are golden, about 2 min. Add wine and tomato sauce and bring to simmer. Add couscous and bring to boil. Add calamari and simmer 2-3 minutes. Toss in scallions, season with S&P, and serve. Serve with grated cheese if desired.