Italian Christmas eve favourite - use your favourite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
"Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally" - seriously?? I added in the squid, and it was maybe 8 minutes for it to be done (about as long as it took for the calamari to take on the color of the sauce, and to plump up). The only other changes I made were to add a can of diced tomatoes, and I used Burgandy. This was a really nice meal, but I would never ever simmer any kind of seafood for 30 minutes. - 10 Jun 2008 (Review from Allrecipes US | Canada)
Thought this was very good & spicy. For a quicker version, I passed on using fresh calamari, frozen worked just fine...took less time. - 12 Nov 2006 (Review from Allrecipes US | Canada)
This was good. Anoter reviewer suggested this was easy. IT IS NOT!! Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID LIKE I DID. It is too tender and turns mushy when cooked, not rubbery like frozen does. The sauce was tasty and I will make again but will add ground meat (or better yet, razor clams). If anyone cares here is how you clean squid. First you pull all the heads off, then you cut off the tentacles off above the eyes. Discard the lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid into round pieces. Turn each piece inside out and remove any yuck stuff on the inside under running water, drain. Now instead of putting them in this recipe dredge in a mixture of rice flour and pepper, deep fry in hot oil just seconds (till they float, less than a minute). Drain on paper towel. Make a mixture of low call mayo and sliced peperoncini and dip the squid in till your hearts content. (or a good cocktail sauce) - 15 Jan 2006 (Review from Allrecipes US | Canada)