This is an adaptation of a sauce used to prepare an Italian pasta dish called Calamarita. In this dish, calamari (squid) is combined with tomato, black olives and capers to produce a sauce which is great with pasta as it is with rice and couscous. The flavors of this sauce are bold and it is a good way of getting acquainted with calamari.
(1) 300 Grams Calamari Tubes (About 3 Large Tubes)
(2) 2 Garlic Cloves
(3) I Bay Leaf
(4) 2 Tablespoons Olive Oil
(5) 1 Cup Crushed Tomato (About 3 Large Tomatoes)
(6) 1 Chili Pepper
(7) 2 Teaspoons Capers
(8) 2 Tablespoons Pitted Dehydrated Botija Olives
(9) 1/2 Cup White Wine
(10) 1/2 Cup Broth or Water
(11) Salt and Pepper to Taste
(1) Wash calamari and slice into quarter inch rounds.
(2) Heat oil in sauce pan and saute garlic, chili and bay leaf for about 2 minutes, till garlic starts to brown.
(3) Add calamari to sauce pan, season with salt and pepper and saute for about 8 minutes.
(4) After 8 minutes, there will be a lot of sticky bits on the bottom of the pan. Deglaze with the white wine and allow the wine to cook out for about 5 minutes.
(5) Add Crushed tomatoes, black olives and capers to sauce pan followed shortly by the broth or water. Stir and bring back to a boil. Reduce heat to medium and simmer for 17 minutes. Stir every 5 minutes or so.
NOTE: There is a rule of thumb which applies to cooking calamari. Its either you cook them briefly for about 4 minutes or you cook them for a long time, not less than 30 minutes. There is no in-between way of cooking them. The calamari will be tough any other way.
Serve sauce hot with your choice of side. Try it with some perfectly cooked couscous. Recipe here.