Squid from Santa Lucia's Port

By I_love_cooking

Ingredients

• 2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings
• 3 tablespoons red wine vinegar
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 1 tablespoon red chili flakes
• 1/2 cup basic tomato sauce, recipe follows
• 1/2 cup dry white wine
• 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup

Preparation

Step 1

In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender. Drain and allow to cool.

In a 6 quart saucepan, heat the oil until smoking. Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown. Add the tomato sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.