Calamari Fra Diavolo
Bring a taste of the sea and a touch of heat to your table with this vibrant classic. Tender calamari is gently simmered in a robust, garlic-infused tomato broth spiked with red pepper flakes and a splash of dry white wine. Serve it piping hot with plenty of crusty toasted bread to catch every last drop of that fiery sauce.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate RegistryIt'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
The communal bowl of bubbling, red sauce brings everyone close, passing around slices of toasted bread and sharing stories of coastal getaways. It's a comforting yet exciting dish that sparks lively chatter and makes the dining room feel like a cozy seaside tavern filled with 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: Ladle the steaming Calamari Fra Diavolo into a wide, hand-painted ceramic bowl, leaving the rustic lemon halves nestled beside the seafood. Sprinkle generously with fresh parsley and serve with charred, olive-oil-drizzled sourdough wedges standing upright along the rim.
- THE POUR: Pair this spicy dish with a crisp, well-chilled Greco di Tufo served at 45°F in a tulip glass to cut through the heat with its bright minerality. For a non-alcoholic option, try a chilled hibiscus and ginger iced tea served over crushed ice with a squeeze of fresh lime.
- THE VIBE: Coastal Dining Room. The soft rustle of the evening breeze and the sound of waves set a relaxed, carefree tone for a night of wonderful stories.