Fancy name, easy one-pot recipe. You could substitute the squid with shrimp or another seafood of your choice. The sauce is amazing.
Ingredients:
3 Tablespoons olive oil
1 small onion, minced
1 shallot, minced
5 cloves garlic, minced
I can pureed tomatoes
1 can diced tomatoes with chilis
1-2 cups chicken stock
1 cup red wine
3 Tablespoons dried oregano
2 teaspoons crushed red pepper (or more, to taste)
1 teaspoon salt
2 teaspoons black pepper
1/2 cup fresh parsley, chopped
8 tubes of calamari, sliced into rings with tentacles
Cooking:
- Heat your olive oil over medium-high heat in a large pot or sauté pan. Add your onion, garlic and shallot and sauté until translucent.
- Add tomato puree, diced tomatoes, 1 cup chicken stock, wine, oregano, salt, pepper, red pepper and stir to combine. Cover and cook on low for 15 minutes.
-Add the calamari and stir to combine. The consistency should be similar to a chunky soup. Add more chicken stock if you wish.
-Cover and cook an additional 20 minutes.
Serve:
-Stir in a 1/2 cup fresh parsley and ladle into bowls. Top with a sprinkle of more parsley.
-Lovely with a loaf of crusty bread for dipping into the broth/sauce.
A Little Backstory:
Seems that "Fra Diavolo" means "Friar Devil" in Italian. (It's the nickname of an 18th-century guerrilla leader.) What makes Fra Diavolo more than an arrabbiata is the addition of seafood, though they say you put the devil in Diavolo with more crushed red pepper.
All I know -- this recipe is goooooood.