Grilled Calamari With Anchovy And Capers

Cindy Anschtz Barbieri|Sept. 17, 2013 2:06 pm EST

4 (1 ratings)

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.

Servings

4

Ingredients

4 tablespoon 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

Directions

Directions
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.