Recipe Calamari in Red Wine and Tomato Sauce (Christmas)

Required Ingredients:

• 2 pounds calamari, cleaned
• 4 cups tomato sauce
• 1 cup Chianti wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 teaspoons chopped garlic
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon dried basil
• 1/3 cup grated Romano cheese

Preparing/Cooking:

• 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.

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