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Serves 2 plus

A CookTale

A favorite way to prepare Squid with sufficient leftovers to have a tasty seafood pasta dinner. The entire procedure takes about an hour and a half, almost all of which is away from the stove. That plus the delicious conclusion makes this a winning recipe.


1 lb of Calamari (1/4″ rings)
8 oz of medium raw Shrimp (peeled & cleaned)
28 oz can of whole Tomatoes
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped)
Grilled Baguette (optional)


1. Slice the Calamari into rings about 1/4 inch thick. Peel the Shrimp. Set them aside.

2. In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

3. Add the Calamari to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — the Calamari should be tender & the sauce very savory. Add the raw Shrimp submerge in the sauce for 2 minutes, add the Capers & the chopped Parsley.

4. To plate, add the optional grilled Baguette & dinner is ready.

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