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This recipe for STEWED CALAMARI, by , is from JOHN'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lb Calamari tubes and tentacles, cleaned, cut tubes into rings
1 tbsp. Garlic, minced
2 tbsp. Shallot, minced
1 tbsp. Parsley, chopped
1 tbsp. Capers
¼ cup Olives, sliced
½ cup Tomato, diced
½ cup White wine
1 cup Clamato juice
2 tbsp. Olive oil
Pinch salt and pepper
1 tbsp. Butter

Have all ingredients prepared and at hand. This is a fast sauce, done in 5 minutes start to finish.

Heat a sautée pan on high. Add olive oil, calamari and seasoning, stir 1 minute, add shallots and stir 1 minute, add garlic, stir, add white wine, olives, capers, stir 1 minute.

Add Clamato juice, tomatoes and parsley. Cook 1 minute then stir in butter for 1 minute.

Pour over Garlic toasted French bread.




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