Squid from Santa Lucia's Port(Calamari alla Luciana)

Yield:
6 servings
Ingredients
  • 2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic
  • 1 tablespoon red chili flakes
  • 1/2 cup basic tomato sauce, recipe follows
  • 1/2 cup dry white wine
  • 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
  • BASIC TOMATO SAUCE:
  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste
Directions

In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender. Drain and allow to cool.

In a 6 quart saucepan, heat the oil until smoking. Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown. Add the tomato sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.

BASIC TOMATO SAUCE:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 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 a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups


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