Cut calamari bodies into rings about 1/4 inch thick.
In a large pan, saute onions, shallots, bell peppers and garlic in 6 tbsp. of olive oil over low heat. When onions are
transparent, remove vegetables from pan and set aside.
Turn heat to high and add remaining 2 tbsp. of olive oil to pan. When hot, add calamari.
Cook for 30 seconds.
Pour in red wine and bring to a boil. Add sauteed vegetables, tomatoes, parsley, paprika, salt and pepper. Cook slowly for 3-
4 minutes. Do not overcook.
Serve immediately over rice (1/2 to 1 cup per person). For a mixed seafood dish, add shrimp to
this recipe
Ingredients
Directions
Cut calamari bodies into rings about 1/4 inch thick.
In a large pan, saute onions, shallots, bell peppers and garlic in 6 tbsp. of olive oil over low heat. When onions are
transparent, remove vegetables from pan and set aside.
Turn heat to high and add remaining 2 tbsp. of olive oil to pan. When hot, add calamari.
Cook for 30 seconds.
Pour in red wine and bring to a boil. Add sauteed vegetables, tomatoes, parsley, paprika, salt and pepper. Cook slowly for 3-
4 minutes. Do not overcook.
Serve immediately over rice (1/2 to 1 cup per person). For a mixed seafood dish, add shrimp to
this recipe