1 rating

Grilled Calamari with Anchovy and Capers


I was inspired to make this grilled calamari with anchovy and capers after my recent trip to Rome.  My husband and I enjoyed anchovy and capers from Tuscany to Rome and since we love fish I decided to create this perfect dish.  We enjoyed with company as a primi and all shared from the plate.  Of course, you can dip fresh bread in the sauce.

I used San Marzano tomatoes from my favorite Italian store

Ingredients in Hartford, CT at D&D Market and the calamari came from my favorite fish market in Wethersfield, CT at City Fish, Wethersfield, CT.

For this recipe and other entertaining tips from Cindy's Table, click here.


  • 4 Tablespoons extra-virgin olive oil
  • 1 Teaspoon Simply Organic red pepper flakes
  • 1 Pound squid, cleaned bodies and tentacles
  • 1 Teaspoon dried Simply Organic thyme
  • 1 can San Marzano tomatoes, 24 ounces
  • 1 can Roland Food anchovies, cut into thirds
  • 1 Teaspoon dried Simply Organic oregano
  • 1/4 Cup drained capers, patted dry
  • 2 large garlic cloves, finely chopped



Heat olive oil in a large sauté pan over moderately high heat until hot but not smoking, then sauté garlic and stir with a wooden spoon until fragrant, about 30 seconds. Take the squid and cut into rings.  Add squid and sauté, stirring, 1 minute. Add tomatoes, Roland Food anchovies, capers, Simply Organic oregano, thyme and red pepper flakes. Lower to medium heat for 5 minutes. Enjoy.