Calamari Fra Diavolo

1. 1
   prep · ~15 min

   Prep the squid and tomatoes.

   1.Pat the squid rings and tentacles thoroughly dry with paper towels and set aside.

   2.Bring a large pot of water to a rolling boil. Score a shallow 'X' on the bottom of each tomato.

   3.Blanch the tomatoes for 30 seconds, then transfer to an ice bath. Peel off the skins.

   4.Crush the peeled tomatoes by hand into a bowl, leaving them chunky. Discard the cores.

   TIPThoroughly drying the squid helps it sear rather than steam when it hits the pan.
2. 2
   fry · ~6 min

   Sear the squid in batches.

   1.Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering but not smoking.

   2.Add half the squid in a single layer and sear without moving for 60 seconds until lightly browned.

   3.Flip and cook another 30 seconds, then transfer to a plate. Repeat with the remaining squid.

   4.Set all the seared squid aside. The pan will develop a nice fond.

   TIPDon't crowd the pan — high heat and space are key to getting a nice sear on the squid.
3. 3
   saute · ~8 min

   Build the aromatic base.

   1.Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.

   2.Add the chopped onion and cook until softened and translucent, about 5 minutes.

   3.Add the sliced garlic and red pepper flakes, stirring constantly until fragrant, about 1 minute.

   4.Sprinkle in the dried oregano and stir for 30 seconds.
4. 4
   simmer · ~20 min

   Simmer the spicy tomato sauce.

   1.Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.

   2.Let the wine bubble and reduce by half, about 2 minutes.

   3.Add the crushed tomatoes, water, salt, and black pepper. Stir everything together.

   4.Bring to a gentle simmer, cover partially, and cook for 15 minutes until the sauce thickens slightly.

   TIPLet the sauce reduce slowly — a too-quick reduction can make it taste tinny and unbalanced.
5. 5
   simmer · ~20 min

   Return the squid to the sauce.

   1.Add the seared squid and any accumulated juices back into the skillet.

   2.Stir to coat the squid evenly in the sauce.

   3.Cover and simmer gently for 20 minutes, or until the squid is fork-tender.

   TIPSquid has a tenderness window — it goes from tough to tender around the 20-minute mark of gentle simmering.
6. 6
   garnish

   Finish with lemon, parsley, and a final drizzle of oil.

   1.Remove the skillet from the heat. Stir in the lemon juice and half the fresh parsley.

   2.Taste and adjust salt and pepper if needed.

   3.Transfer to a serving bowl and sprinkle with the remaining parsley.

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