Calamari Puttanesca A Mediterranean Kiss

Name: Calamari Puttanesca A Mediterranean Kiss
Total time: 35 min
Ingredients: 500g fresh or frozen calamari tubes and tentacles, cleaned and patted dry; 2 tablespoons olive oil (for calamari); 1 clove garlic, minced (approx. 5g, for calamari); 1/4 teaspoon red pepper flakes (or more, to taste, for calamari); Salt and freshly ground black pepper to taste (for calamari); 2 tablespoons olive oil (for sauce); 2 cloves garlic, minced (approx. 10g, for sauce); 1/2 medium onion, finely chopped (approx. 75g, for sauce); 1 (400g/14 oz) can crushed tomatoes (for sauce); 1/4 cup Kalamata olives, pitted and sliced (for sauce); 2 tablespoons capers, drained (for sauce); 2 anchovy fillets, packed in oil, drained and finely chopped (optional, for sauce); 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, for sauce); 1 tablespoon fresh parsley, chopped (for sauce); 1 tablespoon fresh basil, chopped (for sauce); Salt and freshly ground black pepper to taste (for sauce); Fresh parsley sprigs (for garnish); Lemon wedges (for garnish)

seafood-portal.com

Fancy a flavour bomb My Calamari Puttanesca skips the pasta for a light vibrant Mediterranean seafood dinner Quick easy and utterly delicious Get the recipe

View full recipe on seafood-portal.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.

Share this recipe:

Cooking tools:

Wok
Saute pan
Skillet
Chef's knife
Cutting board
Kitchen scale
Measuring cup
Measuring spoon
Stove
Can opener
Paper towel
Plate

Ingredients

500g fresh or frozen calamari tubes and tentacles, cleaned and patted dry
2 tablespoons olive oil (for calamari)
1 clove garlic, minced (approx. 5g, for calamari)
1/4 teaspoon red pepper flakes (or more, to taste, for calamari)
Salt and freshly ground black pepper to taste (for calamari)
2 tablespoons olive oil (for sauce)
2 cloves garlic, minced (approx. 10g, for sauce)
1/2 medium onion, finely chopped (approx. 75g, for sauce)
1 (400g/14 oz) can crushed tomatoes (for sauce)
1/4 cup Kalamata olives, pitted and sliced (for sauce)
2 tablespoons capers, drained (for sauce)
2 anchovy fillets, packed in oil, drained and finely chopped (optional, for sauce)
1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, for sauce)
1 tablespoon fresh parsley, chopped (for sauce)
1 tablespoon fresh basil, chopped (for sauce)
Salt and freshly ground black pepper to taste (for sauce)
Fresh parsley sprigs (for garnish)
Lemon wedges (for garnish)