Venetian-style Calamari

Ingredients

In the original Filipino dish, Adobong pusit, the squid is marinated in a mixture of soy sauce, vinegar, garlic, and spices before being cooked. However, in this Venetian adaptation, the calamari is cooked directly in the sauce without marination. Additionally, the Venetian version incorporates white wine and tomatoes to create a rich and flavorful sauce, which is not present in the original Filipino dish. We alse have the original recipe for Adobong pusit, so you can check it out.

• 500g (1.1 lb) fresh calamari, cleaned and sliced into rings 500g (1.1 lb) fresh calamari, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup white wine 1/2 cup white wine
• 1 cup canned diced tomatoes 1 cup canned diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Increase the heat to medium-high and add the calamari rings to the skillet. Cook for 2-3 minutes until the calamari turns opaque.
4. 4.
   Pour in the white wine and let it simmer for a minute to reduce slightly.
5. 5.
   Add the diced tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Reduce the heat to low and let the calamari simmer in the sauce for 15-20 minutes, or until the calamari is tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Squid alla Veneziana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Calamari — Make sure to clean the calamari thoroughly before slicing it into rings. Remove the innards and the transparent cartilage. Rinse the calamari under cold water to remove any remaining debris.

Tips & Tricks

• To enhance the flavor, you can add a splash of lemon juice to the sauce just before serving.
• If you prefer a spicier dish, you can add a pinch of red pepper flakes to the sauce.
• Serve the Squid alla Veneziana with a side of creamy polenta or crusty bread to soak up the delicious sauce.
• Fresh calamari is best for this recipe, but if you can't find it, you can use frozen calamari rings. Thaw them before cooking.

Serving advice

Serve the Squid alla Veneziana as a main course, accompanied by a side of creamy polenta or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the tender calamari rings on a plate, spooning the flavorful sauce over them. Sprinkle with freshly chopped parsley for an attractive presentation.