Calamari alla Marchigiana with Tomato and Wine Sauce

Ingredients

• 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, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1/2 cup red wine 1/2 cup red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick) 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the calamari rings to the skillet and cook for 2-3 minutes until they start to turn opaque.
4. 4.
   Pour in the red wine and let it simmer for a minute to reduce slightly.
5. 5.
   Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and let the calamari simmer in the sauce for 20-25 minutes, or until tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Calamari alla Marchigiana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Calamari — To ensure tender calamari, avoid overcooking as it can become rubbery. Cook it just until it turns opaque and tender.
• Red wine — Choose a dry red wine with good acidity, such as Chianti or Merlot, to enhance the flavors of the sauce.

Tips & Tricks

• For a milder flavor, reduce the amount of red pepper flakes or omit them altogether.
• Serve the Calamari alla Marchigiana with crusty bread to soak up the delicious sauce.
• Fresh calamari is preferable, but if unavailable, frozen calamari can be used. Thaw it thoroughly before cooking.

Serving advice

Serve the Calamari alla Marchigiana as a main course accompanied by a side of pasta, rice, or a fresh green salad. It pairs wonderfully with a glass of red wine.

Presentation advice

Plate the Calamari alla Marchigiana by arranging the tender calamari rings on a bed of the rich tomato and wine sauce. Garnish with freshly chopped parsley for a pop of color.