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Calamari Puttanesca

This dish features tender calamari rings cooked in a flavorful puttanesca sauce made from garlic, olives, capers, and tomatoes. The calamari absorbs the savory, briny flavors, resulting in a slightly chewy texture with a rich, chunky sauce coating each piece, creating a visually vibrant plate with contrasting textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb calamari rings fresh or thawed
  • 3 cloves garlic minced
  • 1 cup chopped tomatoes or canned crushed tomatoes
  • 1/2 cup black olives pitted and sliced
  • 2 tablespoons capers rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes optional for heat
  • Salt and pepper to taste

Equipment

  • Large skillet or frying pan
  • Cooking spoon or spatula

Method
 

  1. Heat olive oil in a large skillet over medium heat until shimmering, then add the minced garlic. Sauté for about 30 seconds until fragrant and lightly golden.
  2. Add chopped tomatoes and red pepper flakes to the pan, stirring well. Simmer for 5-7 minutes until the sauce thickens slightly and releases a rich aroma.
  3. Stir in sliced olives and capers, distributing them evenly through the sauce for a briny, savory flavor punch.
  4. Increase the heat to medium-high and add the calamari rings to the skillet. Cook for about 3-4 minutes, stirring frequently, until they turn opaque and are just tender—be careful not to overcook to avoid rubberiness.
  5. Season with salt and freshly ground pepper to taste, then give everything a good stir to coat the calamari with the flavorful sauce.
  6. Serve immediately, garnished with fresh herbs if desired, and enjoy the vibrant combination of tender calamari coated in a bold, briny sauce.

Notes

Ensure not to overcook the calamari; it should be tender and slightly resilient. Adjust the spice level with red pepper flakes according to your preference.