Directions:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.14 Kcal (1872 kJ) | ||
| Calories from fat | 80.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 14% | |
|---|---|---|---|
| Cholesterol | 341.57mg | 114% | |
| Sodium | 3262.82mg | 136% | |
| Potassium | 916.25mg | 19% | |
| Total Carbs | 52.57g | 18% | |
| Sugars | 17.99g | 72% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 28.56g | 57% | |
| Vitamin C | 78.4mg | 131% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.9mg | 10% | |
| Calcium | 965mg | 96% | |
| Amount Per 100 g | |||
| Calories | 120.73 Kcal (505 kJ) | ||
| Calories from fat | 21.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 14% | |
|---|---|---|---|
| Cholesterol | 92.23mg | 114% | |
| Sodium | 881.02mg | 136% | |
| Potassium | 247.4mg | 19% | |
| Total Carbs | 14.2g | 18% | |
| Sugars | 4.86g | 72% | |
| Dietary Fiber | 1.31g | 19% | |
| Protein | 7.71g | 57% | |
| Vitamin C | 21.2mg | 131% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 0.5mg | 10% | |
| Calcium | 260.6mg | 96% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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