This is from Savoring Every Bite’s blog. I think I am going full blown foods blog!!!!
adapted from North End Italian Cookbook
1 ½ pounds cleaned calamari rings (I purchase cleaned, calamar rings frozen)
¼ c. olive oil
1/ bunch scallions, chopped
1 shallot, finely chopped
2-3 garlic cloves, finely minced
¼ teaspoon crushed red pepper flakes
28 oz can San Marino whole tomatoes, crushed
Fresh basil, tarragon, mint and oregano
Kosher salt and freshly ground pepper
½ cup fresh parsley, chopped
Lemon wedges for garnish
Rinse and dry calamari rings, set aside.
In a large skillet on low heat, heat olive oil and sauté shallots, scallions, garlic, crushed red pepper for approximately 5 minutes. Raise heat to medium high and add in calamari. Toss lightly and quickly, adding in few dashes of Srirachi sauce. Saute for 2 minutes, remove calamari with a slotted spoon and set aside.
If necessary, add a few more drops of olive oil and add the tomatoes, crushing with a wooden spoon. Gently simmer the sauce adding in the mix of fresh basil, tarragon, mint and oregano. Add in additional crushed red pepper and season to taste with salt and pepper. Continue to simmer for about 15 – 20 minutes.
Return calamari to the skillet with the chopped fresh parsley. Simmer to heat through about 3-5 minutes. Allow to rest for 10 minutes to marry the flavors. Serve at once with some crusty ciabatta bread.