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Calamari Fra Diavolo Recipe

A zesty Italian dish, Calamari Fra Diavolo is my favorite way to enjoy heart-healthy squid, which I’ve recommended for years as one of the best sources of anti-inflammatory omega-3 fats.

Vervana organic arrabbiata spicy tomato sauce with fresh tomatoes, herbs, extra virgin olive oil, onion and lemon

Although I usually only eat Calamari Fra Diavolo in restaurants, I received some fresh squid in a recent fish delivery and decided…why not try it at home with my Vervana Organic Arrabbiata Sauce? I added carrots and celery to the onion sauté for more veggie crunch, but you could easily omit these ingredients.

While many people enjoy Calamari Fra Diavolo over pasta (as in my recipe below), others simply eat it the sauce a bowl. I’ve also seen it served with grilled artisan-made bread rubbed with garlic and drizzled with olive oil.

For those of you who love Italian food or are adventurous eaters, here’s my recipe…

Ingredients:

Dr. Sinatra's Calamari Fra Diavolo with Vervana Italian Seasoning Blend and Vervana Organic Arrabbiata Sauce
  • Optional: 1 box or bag of pasta of choice*
  • 2 ½ lbs fresh squid, cleaned and sliced into ½ inch rings; tentacles sliced into manageable pieces
  • 4 Tbsp olive oil – EVOO or flavored (garlic, basil, jalapeño garlic or rosemary)
  • 3 to 4 garlic cloves, sliced into thin slivers
  • Chopped onion
  • Optional: chopped carrots
  • Optional: chopped celery
  • 1 jar Vervana Organic Arrabbiata Sauce
  • 1 tsp Vervana Italian Seasoning & Dipping Spice Blend, or to taste
  • ½ cup of filtered water
  • Salt Blend and Pepper Blend, to taste
  • Optional: splash of red or white wine
  • Optional: chopped parsley or basil for garnish

*Linguini is a popular choice of pasta for Seafood Fra Diavolos, as is fusilli. I made this recipe with a tubular spaghetti, and would recommend penne as well. If you want to add more protein and fiber to the dish, try using Vervana Organic Red Lentil Pasta. Whichever pasta you choose, try to find an organic one and cook it al denté (firm and chewy).

To make Calamari Fra Diavolo:

sauteeing onions, carrots, garlic and celery for calamari fra diavolo sauce
  1. Heat pasta water with salt on stove until it boils; after completing step #4 below, cook pasta to al denté.
  2. Preheat a large skillet on medium high-heat and sauté the squid rings and tentacles in 1 or 2 Tbsp olive oil for about 10 minutes, stirring constantly to prevent sticking. Drain liquid if you like (it will be purplish color), and set squid aside.
  3. Heat another 2 or 3 Tbsp olive oil in a large skillet or saucepan and sauté the garlic, onions, and optional celery and carrots for several minutes until the onions are translucent.
  4. To this veggie mixture, add the squid, Organic Arrabbiata Sauce, water and optional splash of wine.
  5. Simmer the mixture for about 15 to 20 minutes, adding more water if the sauce thickens beyond your liking.
  6. If eating with pasta, serve pasta family style on a large platter or in individual bowls, and top with Calamari Fra Diavolo sauce; if not, ladle into individual bowls.
  7. Garnish with fresh chopped parsley or basil.

Mangiare!

Dr. Sinatra's Calamari Fra Diavolo

From my heart to yours,

Dr. Stephen Sinatra signature

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