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Recipe for :

Calamari Festival Style

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This is the official recipe from the Gilroy, California Garlic Festival".


3 lbs. calamari, (squid) cleaned and cut
1/3 cup olive oil
1/4 cup white sherry
1 tablespoon crushed fresh garlic
1/2 lemon
1 teaspoon dry basil or 1 tablespoon fresh
1 teaspoon dry oregano or 1 tablespoon fresh
1/4 teaspoon dry crushed red pepper

Red Sauce:
1 lb. whole, peeled tomatoes, canned or fresh
1 tablespoon olive oil
1/2 green pepper chopped
1 stalk celery, chopped
1 medium-sized yellow onion, chopped
3 cloves fresh garlic, minced


In large skillet heat olive oil at high heat. Add sherry wine and sauté crushed garlic. (This procedure will flame up!) Indoors, add wine and lemon juice after calamari has been sautéed. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Sauté calamari for approximately 2 minutes on high heat. Do not overcook!

Red Sauce:
Mash tomatoes with potato masher and set aside. In medium size pan heat oil, add chopped ingredients and saute until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.

Serves 4

Shirley Cline