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Calamari Marinara

Calamari Marinara

Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked.

Ready in: 1 hour 15 minutes

Serves: 4

Complexity: very-easy

kcal: 806

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2 tbsp rice bran oil
1 onion, sliced thin
1 red chilli pepper, sliced thin
3 garlic cloves, minced
1 anchovy fillet
½ tsp red pepper flakes
½ tsp salt, plus more as needed
½ cup dry white wine
⅓ cup fish stock
6 cups crushed or puréed Italian plum tomatoes
½ tsp dried oregano
1 kg calamari, sliced in 1 cm pieces
¼ cup chopped parsley
Grated Parmesan
500 g package dry pasta


Drizzle oil into saucepan. (not over heat) Add onions, chilli pepper, garlic, SIDS CRAZY SALT, anchovy filet, red pepper flakes and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3-4 minutes. Stir in wine.
Cook until wine is reduced by about half, 3-5 minutes. Add fish stock, tomatoes, and oregano then simmer gently for about 15 minutes.
Transfer calamari to sauce pot and stir gently. Simmer until calamari are tender, 35-45 minutes. Remove from heat and stir in parsley.
Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.