Rhode Island Calamari, Marinara Sauce and Lemon Rice

Ingredients

• 2 28-oz can Whole Peeled Tomatoes (San Marzano variety recommended for best flavor)
• 3 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 5 cloves Garlic (minced)
• 1 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes (optional, for a little heat)
• 0.5 tsp Granulated Sugar (optional, helps balance tomato acidity)
• 1 tsp Sea Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Fresh Basil (loosely packed, chopped or torn)

Instructions

1. 1

   Sauté Aromatics

   • Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
   • Add the minced garlic and optional red pepper flakes. Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
2. 2

   Build the Sauce Base

   • Pour the canned tomatoes with their juices into the pot. For a better texture, you can crush the tomatoes by hand in a separate bowl before adding them.
   • Use a wooden spoon to break up any remaining large pieces of tomato against the side of the pot.
   • Stir in the dried oregano, sugar (if using), sea salt, and freshly ground black pepper.
3. 3

   Simmer to Perfection

   • Bring the sauce to a gentle simmer over medium heat.
   • Once simmering, reduce the heat to low, partially cover the pot (leaving a small gap for steam to escape), and let it cook for at least 30-40 minutes.

Ingredients

• 4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
• 2 tbsp Sesame Oil (Gingelly oil is traditional)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tbsp Chana Dal (Split Bengal gram)
• 0.25 cup Raw Peanuts
• 2 pcs Dried Red Chilies (Broken into halves)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Fresh Coriander (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
   • Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
   • Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3. 3

   Combine with Rice

   • Add the hing and turmeric powder to the pan and stir for 10 seconds.