Description
A bold and briny Italian-inspired Calamari Puttanesca recipe that combines tender calamari rings with a flavorful sauce of garlic, anchovies, Kalamata olives, capers, and crushed tomatoes. Ready in just 25 minutes, this dish is perfect for a quick seafood dinner that impresses with its vibrant, savory flavors.
Ingredients
Scale
Seafood
- 1 lb calamari, cleaned, sliced into rings (tentacles optional)
Sauce
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 4 anchovy fillets, minced
- ½ tsp red pepper flakes (to taste)
- 1 can (28 oz) crushed tomatoes
- ½ cup Kalamata olives, pitted & halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- Salt & black pepper, to taste
Garnish & Optional
- Fresh parsley or basil, chopped (for garnish)
- Optional: squeeze of lemon or pinch of sugar
Instructions
- Sauté aromatics: Heat olive oil in a wide skillet over medium heat. Add thinly sliced garlic and minced anchovy fillets. Cook for about 1 minute until fragrant and the anchovies dissolve into the oil. Stir in red pepper flakes to distribute evenly.
- Make the sauce: Pour in the crushed tomatoes followed by Kalamata olives, drained capers, dried oregano, salt, and black pepper. Reduce heat and simmer gently for 10 to 15 minutes, allowing the sauce to thicken and the flavors to meld together.
- Cook calamari: Add the sliced calamari rings to the simmering sauce and cook for 2 to 4 minutes only, until the calamari turns opaque and is tender. Avoid overcooking to prevent rubbery texture.
- Finish: Taste the sauce and adjust seasoning as needed. Add a squeeze of lemon juice or a pinch of sugar if desired to balance acidity. Garnish with freshly chopped parsley or basil and serve immediately.
Notes
- Use fresh calamari if possible for the best texture and flavor.
- Be careful not to overcook calamari; it cooks quickly and becomes rubbery if left too long.
- The anchovies add a savory depth but melt into the sauce and are not overpowering.
- Add lemon juice or sugar at the end to balance the briny and acidic components.
- Serve with crusty bread or over pasta for a complete meal.
