Calamari Fra Diavolo
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Calamari Fra Diavolo, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Searing the seasoned proteins in a hot skillet initiates the Maillard reaction, caramelizing surface amino acids and locking in natural juices before cooking through. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
A spicy tomato garlic broth is the perfect swimming pool for tender squid. Serve the calamari in a shallow bowl. Use toasted bread slices for dippers in a hands-on meal that your fellow fans are sure to love.
Calamari Fra Diavolo
Ingredients
- 2 tablespoons olive oil
- 4 medium garlic cloves, peeled and minced, about 1 tablespoon
- 1 medium red bell pepper, seeded, veins removed, diced, about ½ cup
- ¼ cup dry white wine
- 1 (14.5 ounce) can diced tomatoes
- 1 (8-ounce bottle) clam juice
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 pound fresh squid, cleaned, bodies cut into narrow rings, tentacles left in tact
- Juice of 1 medium lemon, about 3 tablespoons
- 2 tablespoons chopped fresh parsley
- Crusty whole grain bread, sliced and toasted
Instructions
- Heat the olive oil in a skillet over medium heat. Add the garlic and pepper and cook until soft, about 2 to 3 minutes. Pour in the wine. Stir in the tomatoes and clam juice. Season with salt and pepper. Simmer the sauce until it reduces slightly, about 5 to 8 minutes. Stir in the red pepper flakes to taste.
- Sprinkle the squid with lemon juice. Add the squid to the skillet and cook until opaque and just tender, about 2 to 4 minutes. Pour the calamari into a serving bowl and garnish with fresh parsley.
It's easy to substitute mussels for calamari in this recipe. My favorites are plump Prince Edward Island mussels. Cook the sauce in a large pot with a lid. Dump in the cleaned mussels and cover with the lid. Cook until the mussels open up. Discard any that don't open. Serve with garlic bread for slurping up all of the fiery sauce.
Sunday Best Inspirations If you are a calamari lover, another way to serve it is to grill the rings in a grill pan. Toss the rings with olive oil, fresh lemon, salt and pepper. Heat a grill pan over medium high heat. Coat the grill pan with vegetable oil spray. Place the rings into the pan and cook until they turn opaque, about 45 seconds to 1 minute. Serve hot.
The Heart of the Table
Before the dinner hour strikes, the inviting aromas of bright citrus and fresh herbs and the warm sight of this freshly styled calamari fra diavolo pull guests toward the table. Sharing this comforting, classic recipe with neighbors celebrates our heritage and creates warm evening laughter.
The Art of the Host
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a fine-blade microplane zester with an ergonomic soft-grip handle
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To enhance the sweet, meaty characteristics of the Calamari Fra Diavolo, we suggest pairing it with a dry, mineral-forward Provence Rosé or a lightly oaked Monterey County Chardonnay. The pairing delivers notes of wild strawberry, stone fruit, and hints of toasted hazelnut that pair beautifully with the rich textures of the seafood. Serve at 48°F in a standard stemmed white wine glass. For a non-alcoholic choice, offer a chilled, sparkling elderflower-pomegranate pressé, served at 40°F in a crystal coupe glass. Its tart red fruit and elegant floral sweetness balance the natural richness of the fish and shellfish.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.