{"id":171,"date":"2014-07-15T16:25:46","date_gmt":"2014-07-15T16:25:46","guid":{"rendered":"http:\/\/recipes.seatoad.net\/?p=171"},"modified":"2014-07-15T20:38:07","modified_gmt":"2014-07-15T20:38:07","slug":"calamari-fra-diavolo","status":"publish","type":"post","link":"https:\/\/recipes.seatoad.net\/?p=171","title":{"rendered":"Calamari Fra Diavolo"},"content":{"rendered":"<p>The past few weeks the squid have been thick as fleas at the Nahant wharf. Ben and I have been catching our fill of the tasty\u00a0 little buggers. With a mild taste and needing minimal cooking time, calamari are ideally suited to sauces. Here&#8217;s one I adapted for them from a dish originally designed for shrimp. It also takes advantage of the fresh herbs abundant in the garden this time of year. Serve alone or over pasta or rice.<\/p>\n<p>The quantities are rough and can be scaled to taste.<\/p>\n<ul>\n<li>Prep Time: 15 minutes (this does not include any time needed to dress the squid)<\/li>\n<li>Cooking Time: 45-60 minutes<\/li>\n<li>Servings:\u00a0 8 servings<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 large (28 oz) cans of whole tomatoes<\/li>\n<li>1 cup dry white wine<\/li>\n<li>4 tbsp olive oil<\/li>\n<li>6-8 medium (approx 8 inches long) squid heads, cleaned and cut into rings<\/li>\n<li>1 pound sweet Italian sausage, diced<\/li>\n<li>3 large cloves of garlic, minced<\/li>\n<li>2 medium onions, chopped<\/li>\n<li>3 tbsp fresh basil leaves, chopped<\/li>\n<li>3 tbsp fresh parsley, chopped<\/li>\n<li>2 tsp red pepper flakes<\/li>\n<li>1 1\/2 tsp oregano<\/li>\n<li>Salt to taste (1 tsp approx)<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<ol>\n<li>In a pot, heat 2 tbsp of the oil. Concurrently, in a saute pan, heat the other two tsp.<\/li>\n<li>When the oil is hot, add the onions to pot and the sausage to the sautee pan.<\/li>\n<li>Brown the sausage. Then remove it from the heat and place in a colander to drain.<\/li>\n<li>When the onion is translucent, add the tomatoes, wine, garlic, and oregano. As you add them, squeeze each tomato in your hand to reduce it to a rough pulp. Also pour in the juice from the tomatoes.<\/li>\n<li>Stir the mixture, bring to a boil, then reduce heat and simmer for 20-30 minutes. Stir from time to time, making sure not to burn the sauce.<\/li>\n<li>Add the sausage, basil, parsley, red pepper flakes, and 1 tsp salt. Stir and return to simmer for 10 minutes. While it cooks, taste the sauce and adjust the ingredients as necessary.<\/li>\n<li>Add the calamari and cook an additional 3-5 minutes. Calamari takes very little time to cook so take care not to overcook it!<\/li>\n<\/ol>\n<h2>Preparation\/Cooking Notes<\/h2>\n<ul>\n<li>Make sure the calamari is well-drained before you add it. If necessary, pat it dry with a paper towel. The sauce will coat it much better than if it is wet.<\/li>\n<li>Two teaspoons of red pepper flakes makes for a nicely spicy sauce.\u00a0 I would not recommend more. For people who prefer less spice, use only 1 teaspoon.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<ul>\n<li>Shrimp can be used in place of or in addition to the calamari.<\/li>\n<li>While you can substitute crushed or even ground tomatoes, whole tomatoes give the dish a much more interesting texture.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The past few weeks the squid have been thick as fleas at the Nahant wharf. Ben and I have been catching our fill of the tasty\u00a0 little buggers. With a mild taste and needing minimal cooking time, calamari are ideally suited to sauces. Here&#8217;s one I adapted for them from a dish originally designed for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,21,34,8,14],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-hearty-dishes","category-italian","category-seafood","category-spicy","category-tomatoes"],"_links":{"self":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=171"}],"version-history":[{"count":0,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}