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Calamari Affogati (gf) Recipe

Name: Basilico | Ristorante Italianos Calamari Affogati (GF) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb calamari rings (cleaned); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cup all-purpose flour (gluten-free blend); 2 tbs extra-virgin olive oil; 2 tbs extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 each shallot, finely chopped; 0.5 tsp crushed red pepper flakes (optional, for spicy); 14 oz San Marzano canned tomatoes, crushed; 0.25 cup white wine (dry); 2 tbs capers, rinsed and drained; 0.25 cup Kalamata olives, pitted and halved; 1 tbs fresh lemon juice; 2 tbs fresh flat-leaf parsley, chopped; 1 tbs fresh oregano or basil, chopped; 0.5 tsp sugar (optional, to adjust acidity); 0.25 tsp freshly ground black pepper; 0.5 tsp kosher salt; 4 each lemon wedges; 1 tbs extra parsley, chopped; 4 slices grilled or toasted gluten-free bread (optional)

Inspired by Basilico | Ristorante Italiano

Time30m

Serves4

Tender Calamari sauteed in tomato sauce with capers, olives, and herbs. Can also be made spicy.

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Ingredients

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Calamari

1 lb calamari rings (cleaned)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup all-purpose flour (gluten-free blend)

2 tbs extra-virgin olive oil

Sauce

2 tbs extra-virgin olive oil

4 cloves garlic, thinly sliced

1 each shallot, finely chopped

1/2 tsp crushed red pepper flakes (optional, for spicy)

14 oz San Marzano canned tomatoes, crushed

1/4 cup white wine (dry)

2 tbs capers, rinsed and drained

1/4 cup Kalamata olives, pitted and halved

1 tbs fresh lemon juice

2 tbs fresh flat-leaf parsley, chopped

1 tbs fresh oregano or basil, chopped

1/2 tsp sugar (optional, to adjust acidity)

1/4 tsp freshly ground black pepper

1/2 tsp kosher salt

Garnish & Serving

4 each lemon wedges

1 tbs extra parsley, chopped

4 slices grilled or toasted gluten-free bread (optional)

Method

Calamari

Prepare and season

Pat calamari rings dry with paper towels to remove excess moisture. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge the rings in the gluten-free flour, shaking off any excess.

Sear calamari

Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add calamari rings in a single layer (work in batches if needed). Sear for 45–60 seconds per side until just opaque and lightly golden—do not overcook or they become rubbery. Transfer calamari to a plate and set aside.

Sauce

Sweat aromatics

In the same skillet, lower heat to medium and add 2 tbs extra-virgin olive oil. Add sliced garlic and chopped shallot and cook, stirring frequently, until soft and fragrant, about 1–2 minutes. If making spicy, add 1/2 tsp crushed red pepper flakes and toast for 30 seconds.

Deglaze and simmer

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add the 14 oz crushed tomatoes, 2 tbs rinsed capers, 1/4 cup halved Kalamata olives, and 1/2 tsp sugar (if using). Stir to combine and bring to a gentle simmer.

Finish sauce

Simmer the sauce gently for 6–8 minutes to meld flavors and reduce slightly. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir in 1 tbsp fresh lemon juice, 2 tbs chopped parsley, and 1 tbsp chopped oregano or basil.

Return calamari

Add the seared calamari rings back to the skillet and toss them in the sauce to heat through, 1–2 minutes—just enough to warm and absorb flavor (do not simmer long). Taste and adjust seasoning with more salt, pepper, or lemon as needed.

Garnish & Serving

Plate the calamari affogati spooned into shallow bowls with plenty of sauce. Sprinkle extra chopped parsley on top and serve with lemon wedges. Offer grilled or toasted gluten-free bread on the side to mop up sauce if desired.