Mom's Christmas Calamari

This dish has been part of the traditional seven fishes on Christmas Eve in my wife's family pretty much every year that I can remember. That's a long time... we got married in 1982. Some of the fishes may change, but this dish will never be swapped out... it's THAT good!

Whatever your religion may be, I wish you a blessed Yule... hopefully your holiday is filled with the same prolific Yummy Noises I hear when this dish hits the table. :-)

Gotta cook the dish in Mom's Guardian Service!

Ingredients:

• 3 lbs cleaned calamari, heavy on the tentacles
• 1 large yellow onion cut up
• 1 28oz can whole peeled tomatoes through blender, no chunks
• Salt & pepper to taste
• Handful of fresh basil
• Olive oil

Preparation:

Cut calamari into bite size pieces; I like 5/8 - 3/4" rings. Soak calamari in salt water for 30 minutes, then drain for 30 minutes. Saute cut up onion in olive oil until translucent. Add  calamari and saute until just cooked through, tossing frequently. Add tomato and stir. Bring to a simmer and add basil, salt and pepper to taste. Simmer for maybe 5-10 minutes and serve.

Do not overcook!!!

Blessed be… and happy cooking!

Quick & Easy Calamari

Calamari... few proteins are this defined in their unique texture and flavor. As much as I do love a good fried calamari, I really appreciate them when sauteed to perfection with minimal seasoning. Calamari have a very subtle profile, kind of like a good sushi, and it's all too easy to drown said subtlety in spices. This simple dish is full of flavor while letting the calamari shine... Enjoy!

Ingredients:

• 1/2 cup olive oil
• 1 yellow onion - minced
• 5 cloves garlic - minced
• Handful of parsley and basil - chopped (optional)
• 4-5 fresh tomatoes - diced
• 1 lb cleaned calamari
• Salt & fresh ground pepper to taste

Preparation:

Heat the oil in a large skillet over medium heat. Add onion and garlic, saute until they just start to brown. Add parsley and basil and continue saute for one minute. Stir in diced tomatoes and continue until they get hot and the oil gets a tad pink.

Drop in the calamari and cook with a frequent toss until tender. Serve over linguine or by itself with sides of your choosing.

Here shown with a traditional tomato salad and an eggplant salad.

Blessed be... and happy cooking!