Spicy Braised Calamari


2 pounds squid, tubes cut into 1/4-inch slices and tentacles

2 tablespoons olive oil, divided

1 cup julienne cut sweet onion

3 garlic cloves, sliced

2 Fresno chiles or other mild red chiles, thinly sliced

1 cup red wine

1 (14-ounce) can diced tomatoes

1 tablespoon lemon zest

1 teaspoon crushed red pepper

.38 teaspoon kosher salt

8 ounces thin spaghetti

2 tablespoons lemon juice

2 tablespoons coarsely chopped Italian parsley

½ teaspoon black pepper


Instructions Checklist


Dry the squid well on paper towels.

Heat a Dutch oven to medium-high for about 3 minutes. A constant, well distributed medium-high is always better and more controllable than screaming high heat.

Add 1 tablespoon of olive oil, and immediately add half of the squid.

Sauté for about 2 to 3 minutes, stirring frequently, almost as if to stir-fry. Get some color on them.

Place cooked squid in a large Dutch oven.

Cook the rest of the squid: add 1 tablespoon of olive oil to the skillet, and sauté 2 to 3 minutes.

Move the second batch of cooked squid to the Dutch oven.


Return the pan to the heat and reduce the temperature to medium. Add the onion, the garlic, and the chiles. Stir and cook for 2 minutes or until slightly soft.

Add the wine to the pan. Cook 3 minutes or until reduced by half.

Add the reduced wine to the squid, along with the tomatoes, the lemon zest, the red pepper, and the salt. Stir to incorporate.


Bring the squid mixture to a boil. Only for a moment.

Reduce the heat to low, cover the pot, and simmer, but don't boil, for an hour and 15 minutes.


While the squid is simmering, cook the spaghetti for 6 minutes. Drain it well. There's plenty of sauce, and you don't want to dilute it.

Add the pasta to the squid for the last 5 minutes of its cooking time.

The squid should be tender at this moment. Turn off the heat.

Stir in the lemon juice, half of the parsley, and the black pepper. Transfer to a serving platter, sprinkle with the remaining half of the parsley, and serve while still piping hot.


Per Serving: 362 calories; fat 7.3g; saturated fat 1.4g; mono fat 3.5g; poly fat 1.3g; protein 30g; carbohydrates 41g; fiber 3g; cholesterol 352mg; iron 3mg; sodium 663mg; calcium 81mg.