Calamari Louisa Recipe

Name: Calamari Louisa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans crushed tomatoes; 2 cans tomato sauce; 1/4 cup olive oil; 3 cloves garlic, crushed; 3 tbsp. pignoli nuts; 3 tbsp. raisins; 20 sm. black olives, chopped; 1 tbsp. basil; 1 tsp. parsley; 1 dash salt; 1 dash pepper; 3 lb. frozen; fresh squid, cleaned and cut into 1/4-inch rings; Linguini; spaghetti

Servings: persons

2 cans crushed tomatoes
2 cans tomato sauce
1/4 cup olive oil
3 cloves garlic, crushed
3 tbsp. pignoli nuts
3 tbsp. raisins
20 sm. black olives, chopped
1 tbsp. basil
1 tsp. parsley
1 dash salt
1 dash pepper
3 lb. frozen
fresh squid, cleaned and cut into 1/4-inch rings
Linguini
spaghetti

1
First, clean the squid.
2
Cut tentacles below the eyes, pull off head (which should also remove ink sac and other insides).
3
Remove plastic-like backbone; rinse well (skin peels away easily).
4
Cut squid into 1/4-inch rings.
5
Heat olive oil in saucepan.
6
Add garlic until browned.
7
Puree both cans of crushed tomatoes and tomato sauce; add to pan.
8
Add basil, parsley, salt and pepper to sauce; simmer for 30 minutes.
9
Add pignoli nuts, raisins, and chopped olives.
10
Cook another 15 minutes.
11
Add squid to sauce; cook until squid are tender (usually 15-20 minutes).

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cans crushed tomatoes, 2 cans tomato sauce, 1/4 cup olive oil, 3 cloves garlic, crushed, and more.

Yes, Calamari Louisa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari Louisa

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