Gilroy Garlic Festival Calamari in Red Sauce

July 23, 2013



Serves 4


• 3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body

into 1/4 inch rings and by all means use the tentacles.


• 1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil

• 1/4 cup white sherry

• 1 Tbsp. crushed fresh garlic

• 1/2 lemon
• 1 tspdry basil or 1 Tbsp fresh

• 1  tsp. dry oregano or 1 Tbsp. fresh

• 1/4  tsp. dry crushed red pepper


Red Sauce (recipe below)



Directions for Calamari



1-  In large skillet heat olive oil at high heat. Add sherry wine

and sautè crushed garlic.


CAUTION: This procedure will flame up!


Flame Up on Gourmet Alley at the 35th Gilroy Garlic Festival


2-  If  cooking indoors , add wine and lemon juice after  calamari

has been sautèed. Squeeze the juice of 1/2 lemon into the pan

and place the lemon rind in the pan.


3-  Sprinkle herbs over and add calamari. Sautè calamari for  2

minutes on high heat. Do not over-cook!  Remove from heat and

top with the red sauce and heat for 1 minute before serving if





Gilroy Garlic Festival Famous Red Sauce



• 1 lb whole, peeled tomatoes, canned or fresh

• 1 Tbsp. Lucero Miller's Blend Extra Virgin Olive Oil

• 1/2 green pepper chopped

• 1 stalk celery, chopped

• 1 medium-sized yellow onion, chopped

• 3 cloves fresh garlic, minced



Directions for Red Sauce



1-  Mash tomatoes with potato masher and set aside. In a

medium-size pan heat oil, add chopped ingredients and sautè until

onion is transparent.


2-  Add mashed tomatoes and simmer for 1/2 hour.  Pour red sauce

over calamari and heat for 1 minute.




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