Easy Recipe: Tasty Calamari with spicy tomato fondue

Calamari with spicy tomato fondue. Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley. The family recipe uses more onion and no anice although I am sure I'd. Basically, the dish consists of a spicy tomato sauce on top of pasta, and then crispy, golden rings of calamari are placed on top.

Homemade tortelloni filled with sweet corn served with truffle fondue. Hope it lived up to the hype. Spicy Calamari Inkantation – Splatoon © Nintendo. You can have Calamari with spicy tomato fondue using 8 easy ingredients and 3 simple steps. Here is how you achieve delicious meal.

Ingredients of Calamari with spicy tomato fondue

  1. You need 120 gm of calamari.
  2. It’s 120 gm of Prawns.
  3. It’s 40 gm of cherry tomato.
  4. You need 5 gm of red chillypepper.
  5. You need 20 gm of grapefruit segment.
  6. Prepare 120 gm of herb focaccia croutons.
  7. It’s 40 gm of green salad.
  8. It’s 160 gm of tomato sauce.

Add tomato sauce and bring to a simmer. Dredge calamari in mixture, tapping to remove any excess, and set aside. See more ideas about Fried calamari, Calamari and Spicy. Add tomatoes and bring to a fast simmer.

Calamari with spicy tomato fondue instructions

  1. Cut the calamari half side through then marinate with with lemon juice salt and pepper peeled the prawns and leave the tail on.
  2. Saute the calamari and prawns with onion garlic then add the tomato sauce add chopped red chilly put the cherry tomato.
  3. Serve it in a deep bowl arranged them topped each other and 2 pieces prawns both sides then garnished with mix salad, crispy twill and lemon chips.

The Best Calamari Italian Recipes on Yummly Italian Calamari Salad, Calamari Pasta Arrabbiata – Italian Inspired, Pan Fried Calamari With Rice. Calamari in Spicy Tomato SauceThe Taste San Francisco. Placement map: where this dish appears on the page. More information on "Fried Calamari with Spicy Tomato Sauce": Images NYPL Digital Gallery, Flickr, Google Images.