Calamares alla romana

Roman-style squid is a popular dish throughout the Mediterranean, often served as a starter or as part of a tapas selection.

Serves: 4
Prep time: 5 min
Cook time: 20 min

Ingredients:

• 500 g fresh squid rings
• 180 g canned peeled tomatoes
• 70 g flour
• Salt and freshly ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 150 ml dry white wine
• Half a bunch of parsley
• 8 basil leaves
• Drizzle of olive oil

Preparation:

1. Wash the parsley, remove the stems, and chop finely.
2. Drain and chop the tomatoes.
3. Tear the basil leaves into small pieces.

Method:

1. In a shallow bowl, mix the flour with salt and pepper. Dredge the squid rings in the flour, shaking off any excess.
2. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until soft and translucent.
3. Add the squid rings and cook for about 2 minutes on each side until golden brown.
4. Remove the squid from the pan and set aside.
5. Deglaze the pan with the white wine and let it simmer until reduced by half.
6. Add the chopped tomatoes, parsley, and basil. Stir well.
7. Let the sauce simmer for about 5–7 minutes until slightly thickened.
8. Return the squid to the pan and cook for another 2–3 minutes until heated through and coated with the sauce.
9. Garnish with extra parsley or basil before serving.