Calamari with Tomatoes, Caper Berries and Basil

By chrissy14

Ingredients

• 1/4 C EVOO
• 4 Garlic Cloves minced plus one whole clove
• 2 shallots minced
• 1 can (28 ox) whole peeled plum tomatoes with juice, crushed
• 1 cup dry white wine
• 1/2 C Water
• 1 small dried chile, such as chile de arbol
• 8 fresh basil leaves
• 2 strips (3 inches each) orange zest
• Coarse salt
• 1 1/2 lbs small calamari, rinsed and dried
• 1/2 Cup large caper berries
• 6 slices rustic bread (ciabatta)
• Fresh ground pepper

Details

Servings 4

Preparation

Step 1

1. Heat 1 T oil in a saute pan over medium heat. Add minced garlic and shallots and cook until soft, about 4 mintues. Stir in tomatoes with juice, wine, water, chile, basil, orange zest and 3t salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15-20 minutes.
2. Meanwhile, using a mallet, pound both sides of calamarie bodies a few times to tenderize, then cut crosswise into 1/2 inch rings. Leave tentacles whole or halve if large).
3. Add Calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 min. remove from heat
4. Heat remaining 3 T oil in another skillet. Rub bread with garlic clove. Add clove to oil and cook 2 min. Add bread and fry, flipping once, until golden and crisp, about 1 1/2 min total. Put once slice of bread into each serving bowl and top with calamari and sauce. Season with pepper.