Gilroy Garlic Festival Red Sauce (For Calamari or Shrimp)
"This is one of the dishes served at the Gilroy Garlic Festival. I think their sauce is really delicious. You may use shrimp if you don't care for the calamari. This recipe is adapted from "The Garlic Lover's Cookbook" by the Gilroy Garlic Festival Association. Serve over hot cooked pasta."
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 lb whole peeled tomatoes (canned or fresh)
- 1 tablespoon extra virgin olive oil
- 1⁄2 green bell pepper, chopped
- 1 stalk celery, chopped
- 1 medium yellow onion, chopped
- 3 fresh garlic cloves, minced
- salt & pepper, to taste
-
Calamari
- 3 lbs fresh calamari, cleaned and cut (squid)
- 1⁄3 cup olive oil
- 1⁄4 cup white wine
- 1⁄4 cup dry sherry (real sherry, not grocery store kind)
- 1 tablespoon fresh garlic, crushed
- 1⁄2 lemon, juice of, save rind
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
directions
- Mash the tomatoes with a potato masher and set aside.
- In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
- Add mashed tomatoes and simmer for 1/2 hour.
- Season with salt and pepper to taste.
- (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
- How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
- Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
- Add lemon juice and also drop the rind into the pan.
- In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
- Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
- Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
- You may also use shrimp instead of the calamari, although shrimp may cook even faster.
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Reviews
-
Fantastic Heatherfeather...I used frozen (hate to admit that) calamari and just made the sauce but oh man, it was good. My DS loves calamari and he raved about this! Thank you! -
Very tasty recipe with a strong Mediterranean flavour. I had to use a very large pot to saute the calamari in rather than a medium one. 3 lbs is a lot of calamari and in the smaller pot they would have steamed in their own juices rather than sauteed. Thanks. -
super dinner. I had picked up a package of mixed squid shrimp and octopus and been to afraid to try it (I hate fishy seafood and some frozen is). They were wonderful in this sauce. Will use it often and i think that every element can also be used as a simple pasta sauce as well. YUM. -
Niiiiccce Monday night supper! I used about a half-pound of Argentine pink shrimp from Trader Joe's plus about 5 "squid bodies" cut into 1-inch rings, then sort of halved the rest (since there are only 2 of us), using a 14.5 ounce can of diced Muir Glen organic tomatoes. I was surprised that the garlic flavor wasn't more pronounced but if it had been, my fiance might have raised his eyebrows ... whatevah! The fragrance of the seafood sauteeing in the wine-sherry-garlic mixture was to die for (sherry ROCKS!); I could have stopped right there and eaten the whole skillet of just that! I kind of lost the recipe at the lemon juice measurement there; I assumed it meant the juice of half a lemon, so in halving it I used about a quarter-lemon and in the future will use more, plus extra red pepper. Overall, very tasty; I served with linguine, a salad, and garlic bread and it was delish. Thanks for posting, Heather!
