Calamari Al Diavolo Recipe
Crisp strips of calamari, drizzled with tomato broth and topped with onion, garlic, red and green peppers and a hot cherry bomb.
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Ingredients
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Calamari
Tomato Broth
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water and pat dry with paper towels. Slice them into 1/2 inch thick rings.
- 2
Season the Flour
In a bowl, mix the all-purpose flour with salt and black pepper.
- 3
Coat the Calamari
Dredge the calamari rings in the seasoned flour until evenly coated. Shake off any excess flour.
- 4
Making the Tomato Broth
- 5
Sauté Vegetables
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, and sauté until translucent, about 3-4 minutes. Then add the minced garlic, red bell pepper, and green bell pepper, cooking for an additional 3-4 minutes until softened.
- 6
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and let it cook for about 10-15 minutes to meld the flavors.
- 7
Add Hot Peppers
Slice the hot cherry bomb pepper and add it to the broth, adjusting the amount according to your spice preference. Cook for an additional 2 minutes.
Serving
- 8
Plate the Dish
To serve, place a generous portion of fried calamari on a plate and drizzle with the tomato broth. Garnish with additional diced peppers if desired.
- 9
Enjoy!
Serve immediately while hot and enjoy your Calamari al Diavolo.
