Ingredients Jump to Instructions ↓

  1. 1 medium Spanish onion, sliced into 1/4 inch rounds

  2. 3 ribs celery, cut into 1/4 inch strips

  3. 4 cloves garlic , peeled

  4. 2 hot chili peppers, whole

  5. 1 cup basic tomato sauce , recipe follows

  6. 3 pounds calamari or cuttlefish , cleaned and cut into 1/2 inch pieces

  7. 4 anchovy fillets , rinsed and patted dry

  8. 2 medium potatoes, peeled and cut into 1/4 inch dice

  9. Salt and pepper

  10. 1 cup dry white wine

  11. 4 tablespoons white wine vinegar


  13. 1 Spanish onion , cut into 1/4-inch dice

  14. 4 cloves garlic, thinly sliced

  15. 6 tablespoons virgin olive oil

  16. 4 tablespoons fresh thyme (or 2 tablespoons dried)

  17. 1/2 medium carrot, finely shredded

  18. 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices

Instructions Jump to Ingredients ↑

  1. In an earthenware oven and stove resistant dish, heat olive oil, onion, celery, garlic and chili peppers and cook until softened and light golden brown, about 10 minutes. Add tomato sauce, cuttlefish, anchovies and potatoes and bring to a boil. Season with salt and pepper and add wine and vinegar and cover. Simmer 1 hour. Check for seasoning and tenderness and serve with lemon wedges.

  2. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.


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