WEEKDAYS 1e|12c|p

Calamari with Garlic Chili Sauce

Mario Batali
Servings: 4 to 6
under 5 min

Make this delicious appetizer in under 5 minutes!

  • Ingredients
  • step-by-step directions
Calamari with Garlic Chili Sauce
  • 2 tablespoons olive oil (plus more to finish)
  • 1 pound calamari (tubes cut into 1/4-inch rings, tentacles cut in half)
  • 2 fresno chilies (thinly sliced)
  • 4 cloves garlic (thinly sliced)
  • 6 scallions (chopped)
  • 1/2 bunch flat leaf parsley (chopped)
  • 1/2 bunch mint (chopped)
  • 1/2 cup basic tomato sauce
  • 1/2 cup dry white wine
  • Kosher salt and fresh cracked black pepper)
  • In a large sauté pan over medium-high heat, add the olive oil. Add the calamari, chilis, garlic, and season with salt and pepper to taste. Toss to combine. Add the scallions, parsley, mint, white wine and tomato sauce. Bring to a simmer and cook until the calamari are opaque, about 30 more seconds. Finish with a drizzle of extra-virgin olive oil.
  • Tip: don't overcook calamari or it will become rubbery!
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