Mama Yolanda’s Calamari in Red Wine and Tomato Gravy

Recipe: Created by Chef Darek W Haupt, CEC for Mama Yolanda’s Traditional Sauces®, LLC
Level of Difficulty: Advanced
Yield: 8-10 portions
Prep Time: 30 minutes
Cook Time: 1 hours
Total Time: 1 hour 30 minutes
2 lbs Calamari, cleaned
2 jars of Mama Yolanda’s Traditional Sauces® Authentic Italian Tomato Gravy
1 cup Chianti wine (substitute other dry red wine if Chianti unavailable)
2 tbsp lemon juice, fresh-squeezed (substitute bottled lemon juice if needed)
1 tbsp extra virgin olive oil
3 tsp fresh granted black pepper
1/2 tsp ground cayenne pepper
1/2 cup fresh basil, hand torn (or substitute 1 tbsp of dry basil)
1/2 cup grated Romano Cheese
  1. Separate the tentacles from the long body of the calamari if needed, then slice the calamari tubes into approximately 2/3 inch rings. Set aside
  2. In a large saucepan or 3+ quart sauté pan, heat the olive oil and add the garlic. Sauté until lightly brown, then add Mama Yolanda’s Traditional Sauces® Authentic Italian Tomato Gravy, Chianti (or substitute), lemon juice, black pepper, cayenne pepper, basil and cheese.
  3. Simmer uncovered on medium-low heat for about 30 minutes, uncovered so that the alcohol can evaporate and marry the flavors together
  4. Add the calamari to the sauce, continue to simmer for 20-30 minutes, stirring often. Calamari is done when plump and firm. Do Not overcook.