CALAMARI
- FESTIVAL STYLE
Official recipe of the
"Gilroy Garlic Festival"!
INGREDIENTS: SERVES 4
[Compliments of the Gilroy Garlic Festival]
INGREDIENTS: Recipe scaled
for 6 servings
• 3 lbs. calamari, [squid] cleaned and cut
• 1/3 cup olive oil
• 1/4 cup white sherry
• 1 tablespoon crushed fresh garlic
• 1/2 lemon
• 1 teaspoon dry basil or 1 tablespoon fresh
• 1 teaspoon dry oregano or 1 tablespoon fresh
• 1/4 teaspoon dry crushed red pepper
• Red Sauce [below]
PREPARATION:
• In large skillet heat olive oil at high heat. Add sherry wine and saute
crushed garlic. [This procedure will flame up!] Indoors , add wine and lemon
juice after calamari has been sauteed. Squeeze the juice of 1/2 lemon into the
pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari.
Saute calamari for approximately 2 minutes on high heat. Do not over-cook!
RED SAUCE:
• 1 lb whole, peeled tomatoes, canned or fresh
• 1 tablespoon olive oil
• 1/2 green pepper chopped
• 1 stalk celery, chopped
• 1 medium-sized yellow onion, chopped
• 3 cloves fresh garlic, minced
DIRECTIONS:
• Mash tomatoes with potato masher and set aside. In medium-size pan heat
oil, add chopped ingredients and saute until onion is transparent. Add mashed
tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for
1 minute.