Calamari Fra Diavolo is a bold and spicy Italian seafood dish featuring tender squid simmered in a rich tomato sauce infused with garlic, red wine, and aromatic herbs. Perfect for seafood lovers and spice enthusiasts, this flavorful dish pairs beautifully with crusty bread, pasta, or a light salad for a complete meal.
Why You’ll Love This Recipe
- Rich and Spicy: The tomato sauce is enhanced with red pepper flakes and wine for a deep, robust flavor.
- Tender Calamari: Slow cooking ensures perfectly tender squid every time.
- Classic Italian Flair: Fresh herbs like oregano and parsley add authentic Mediterranean charm.
- Simple and Elegant: Easy enough for a weeknight dinner, impressive enough for entertaining.
- Versatile Pairings: Serve it over pasta, rice, or with crusty bread to soak up the sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz./800 g) whole peeled tomatoes
- 1/2 cup (4 fl. oz./125 ml) fish broth or bottled clam juice
- 1/2 cup (4 fl. oz./125 ml) full-bodied red wine
- 3 tablespoons chopped fresh oregano, divided
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 1/2 pounds (1.25 kg) cleaned squid (bodies cut into 1/2-inch rings, tentacles coarsely chopped)
- 1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Directions
Step 1: Make the Tomato Sauce
- Heat olive oil in a small pot over medium heat.
- Add the chopped onion and sauté until tender and golden, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the canned tomatoes with their juices, breaking them up with the back of a spoon.
- Pour in the fish broth and red wine. Add 2 tablespoons of the chopped oregano and the red pepper flakes.
- Reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes, allowing the sauce to thicken and flavors to meld.
Step 2: Cook the Calamari
- Add the squid rings and tentacles to the sauce. Stir to coat them evenly in the sauce.
- Cover the pot and reduce the heat to low. Simmer gently for 25-30 minutes, or until the squid is tender.
Step 3: Finish and Serve
- Stir in the remaining 1 tablespoon of oregano and the chopped parsley.
- Season the dish with salt and freshly ground black pepper to taste.
- Serve hot with your choice of crusty bread, pasta, or rice.
Servings and Timing
- Yield: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Mild Version: Reduce or omit the red pepper flakes for a less spicy sauce.
- Seafood Medley: Add shrimp, mussels, or clams to the dish for variety.
- Vegetable Addition: Include bell peppers or zucchini for added texture and nutrition.
- Wine Substitute: Replace red wine with white wine or extra fish broth.
- Herb Swap: Use basil or thyme instead of oregano for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed.
- Freezing: Freeze the sauce and squid separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use frozen squid?
Yes, thaw the squid completely and pat dry before using.
2. How do I prevent the squid from becoming rubbery?
Simmer on low heat for the recommended time to ensure tenderness.
3. Can I make this dish less spicy?
Reduce or omit the red pepper flakes for a milder flavor.
4. What pairs well with this dish?
Serve over linguine, spaghetti, or with crusty bread for soaking up the sauce.
5. Can I make this dish in advance?
Yes, prepare the sauce and cook the squid, then reheat gently before serving.
6. Can I use canned diced tomatoes instead of whole?
Yes, diced tomatoes work well and save time on breaking them up.
7. What type of red wine should I use?
Choose a full-bodied red like Chianti, Cabernet Sauvignon, or Merlot.
8. Can I cook this in a slow cooker?
Yes, prepare the sauce on the stovetop, then transfer to a slow cooker with the squid and cook on low for 2-3 hours.
9. Can I use dried oregano instead of fresh?
Yes, use 1 tablespoon of dried oregano in place of fresh.
10. How do I clean fresh squid?
Rinse the squid, remove the internal organs and beak, and peel off the skin if desired.
Conclusion
Calamari Fra Diavolo is a spicy, hearty seafood dish that’s as satisfying as it is flavorful. With its rich tomato sauce, tender squid, and bold Italian seasonings, this classic recipe is perfect for seafood lovers and anyone looking to add a little heat to their dinner table. Pair it with your favorite sides and enjoy a taste of the Mediterranean at home!
Print
Calamari Fra Diavolo
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Description
Spice up your dinner table with Calamari Fra Diavolo! This Italian seafood classic features tender squid simmered in a rich, spicy tomato sauce infused with garlic, red wine, and fresh herbs. Perfect for seafood lovers and easy to make for weeknight dinners or special occasions.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz./800 g) whole peeled tomatoes
- 1/2 cup (125 ml) fish broth or bottled clam juice
- 1/2 cup (125 ml) full-bodied red wine
- 3 tablespoons chopped fresh oregano (divided)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 1/2 lb. (1.25 kg) cleaned squid, bodies cut into 1/2-inch (12-mm) rings and tentacles coarsely chopped
- 1/3 cup (15 g) chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
Instructions
- Prepare the Sauce:
- Heat olive oil in a small pot over medium heat.
- Add the chopped onion and sauté until tender and golden, about 5 minutes.
- Add minced garlic and sauté for 30 seconds, until fragrant.
- Stir in the whole peeled tomatoes with their juices, breaking them up with the back of a spoon.
- Build Flavor:
- Add fish broth (or clam juice), red wine, 2 tablespoons of oregano, and red pepper flakes to the pot.
- Reduce the heat to medium-low and simmer, uncovered, for 15–20 minutes, until the sauce thickens and the flavors meld together.
- Cook the Calamari:
- Add the cleaned squid to the pot, stir to combine, and cover.
- Reduce the heat to low and simmer for 25–30 minutes, or until the squid is very tender.
- Finish the Dish:
- Stir in the remaining 1 tablespoon oregano and chopped parsley.
- Season the dish with salt and freshly ground black pepper to taste.
- Serve:
- Serve the Calamari Fra Diavolo immediately with crusty bread, pasta, or over steamed rice to soak up the flavorful sauce.
Notes
- Adjust the Heat: For a spicier kick, increase the red pepper flakes or add a pinch of cayenne.
- Substitutions: If fish broth or clam juice is unavailable, substitute with chicken broth for a milder flavor.
- Make It Ahead: The sauce can be made ahead of time. Add the squid just before serving for the freshest results.
Nutrition
- Serving Size: Per Serving
- Calories: 290 kcal
- Fat: 10 g
- Carbohydrates: 9 g
- Protein: 37 g
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