Calamari in Umido
Category: Secondi Piatti (Main Dishes)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Calamari (squid) | 1 kg |
| Garlic | 1 clove |
| White wine | 70 ml |
| Extra virgin olive oil | 50 ml |
| Canned peeled tomatoes | 800 g |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | To taste |
Nutritional Information (Approximate per serving):
- Calories: 250 kcal
- Protein: 25 g
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 2 g
Instructions
Step 1: Prepare the Tomato Sauce
To begin making your Calamari in Umido, start with preparing the sauce. In a large, deep pan or skillet, heat 30 ml of extra virgin olive oil over medium-low heat. Once the oil is hot, add 1 whole garlic clove. Let the garlic infuse the oil for about 2 minutes, ensuring it doesn’t burn.
Step 2: Add and Cook the Tomatoes
In a separate bowl, crush the 800 g of canned peeled tomatoes with a fork to break them up slightly. Once the garlic has released its aroma into the oil, pour the crushed tomatoes into the pan. Stir occasionally and let the mixture simmer gently on low heat for 30 minutes. If the sauce thickens too much during this time, add a splash of water to maintain a smooth consistency.
Step 3: Finalizing the Sauce
After the sauce has cooked down and thickened, use tongs to remove the garlic clove. Set the sauce aside while you prepare the squid.
Step 4: Clean and Prepare the Squid
Now it’s time to clean and prepare the squid for cooking. Start by removing the head from the body of each squid. Carefully pull out the long, transparent cartilage (the “pen”) inside the body. Wash the squid under cold water to remove any remaining debris. For the skin, use a small knife to make a shallow incision at the back end of the squid’s body. Gently peel away the skin, pulling it off like a glove.
Next, remove the fins on the sides of the squid. With a sharp knife, separate the tentacles from the body just below the eyes, taking care to remove the beak (central hard part) from the tentacles. Slice the body open lengthwise into a flat sheet, leaving the tentacles whole.
Step 5: Sauté the Squid
Once the squid is cleaned and ready, place the remaining 20 ml of olive oil and the unpeeled garlic clove in a separate large pan. Heat the oil over medium-high heat. Add the prepared squid to the pan, making sure not to overcrowd the pieces. Let the squid cook for 2-3 minutes. The squid will start to curl as it cooks, which is a sign of proper heat.
Step 6: Deglaze and Cook
When the squid has slightly curled and turned opaque, pour in the 70 ml of white wine to deglaze the pan, allowing it to cook off for about 1 minute. Remove the garlic with tongs and discard it.
Step 7: Combine with the Sauce
At this point, season the squid with salt and freshly ground black pepper to taste. Pour the prepared tomato sauce over the squid in the pan. Stir to combine. Reduce the heat to low and cover the pan. Let it simmer for about 10 minutes, allowing the flavors to meld together.
Step 8: Garnish and Serve
Once the squid is cooked through and tender, remove the pan from the heat. Finely chop fresh parsley and sprinkle it over the squid for a burst of freshness and color. Serve your Calamari in Umido hot, straight from the pan, paired with a slice of crusty bread or over pasta.
Serving Tips
- Accompaniments: Serve your Calamari in Umido with a side of crusty bread to soak up the delicious tomato sauce, or pair it with freshly cooked pasta for a complete meal.
- Wine Pairing: A crisp white wine such as Pinot Grigio or Vermentino would complement the delicate flavors of this dish perfectly.
Cooking Notes
- Squid Size: If you can find large squid, feel free to slice them into rings or keep them whole for a more elegant presentation.
- Consistency of Sauce: If you prefer a thicker sauce, let it simmer longer. For a lighter consistency, add a little more water during cooking.
**Enjoy your homemade, comforting Calamari in Umido, perfect for any occasion, from a family dinner to an elegant meal with friends.
