Calamari Marinara Sauce

Calamari Marinara Sauce is a delicious sauce for spaghetti.  Three of our favorite foods – Calamari, Tomatoes, and Spaghetti.  Comfort food for us.  Calamari or Squid as its also referred to is harvested from Monterey down South off the California Coastline.  If you visit Monterey you may be lucky enough to see the Italian fishermen mending their fishing nets across from Monterey’s Fisherman’s Wharf.  Stores sell it fresh or refreshed or frozen.  We sell it frozen and let you thaw it out when you are ready to cook.  Calamari or Squid is cleaned and packed as tubes and tentacles.  This packaging saves you time in removing the skin which can be very tedious.  The ink sacs have already been removed.  Our Dad, Serge was a fantastic cook as I’ve mentioned before.  You’ll see Serge’s secret ingredient again – brandy or bourbon added to the sautéed onions to ensure the Calamari Marinara Sauce is finger licking good.  The only thing we all hated when we saw him cooking was the amount of pots we’d be cleaning after dinner!  Next time you are planning to make a Marinara Sauce make this Calamari Marinara Sauce which is sure to please your family and friends.

Calamari Marinara Sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Calamari Marinara Sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Saute chopped onions, garlic, and herbs until golden brown. Add mushrooms to saucepan and cook 2 additional minutes. Optional but suggested - for more flavor add the brandy or bourbon to the sauce pan. Add Calamari or Squid to the saucepan and cook for 5 minutes. Puree can of whole tomatores, add to saucepan and stir. Cover and simmer for about 10 minutes until squid is tender. If the Calamari Marinara Sauce is too thick add wine to the sauce. Serve over spaghetti. Or try adding it to Risotto.
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San Francisco’s Cioppino

San Francisco’s Cioppino is simply a delicious fish stew.  San Francisco Fisherman’s Wharf is known for Cioppino a dish full of seafood with a tomato sauce base.  The main ingredient is the Pacific Ocean’s Treasure – Dungeness Crabs.  Sometimes we get told that it can only be made with live Dungeness Crabs.  Not true!  Our Dad, Serge, made San Francisco’s Cioppino sometimes using local live Dungeness crabs and other times he used cooked crabs.  His secret was in the sauce.  He would always add brandy or bourbon -as he sautéed his onions.  The flavor that the brandy or bourbon gave the San Francisco’s Cioppino had us dipping the bread in the sauce or licking our fingers after we ate the crabs.  I’ve taken the dish to a potluck dinner where there were lots of teens.  I thought that only the parents would eat it.  Lo and behold as the teens went by I saw Cioppino on their plates!  Everyone needed a wet towel to clean their fingers after enjoying the last drop of the San Francisco’s Cioppino.  Don’t forget the Sourdough bread!

Lots of tourists visit daily at San Francisco’s Fisherman’s Wharf and eat Cioppino at one of the many seafood restaurants.  For those in a rush and don’t have time to make the sauce from scratch we sell a Cioppino Sauce in a jar that is the perfect base for your fish stew.   It’s really hard some days walking up and down the wharf looking at those tourist indulging in delicious Cioppino.  I want to sit down and eat with them!

Cioppino
Print Recipe
Servings Prep Time
4-8 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-8 people 20 minutes
Cook Time
1 hour
Cioppino
Print Recipe
Servings Prep Time
4-8 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-8 people 20 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. 1. Detach the legs and claws from the bodies of the Dungeness Crabs. 2. Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open. 3. Remove clams from shell. 4. Save the clam and wine juice. 5. Heat oil in a large pot. 6. Saute onion, garlic, and herbs for about 5 minutes. 7. Add the bourbon or brandy for flavor. 8. Add tomatoes, tomato sauce, remaining wine, and clam juice. 9. Simmer for 20 minutes. 10. Add fish, scallops, prawns, and crabs. 11. Simmer for 5 minutes. DO NOT STIR. 12. Add the clams and heat for 2 minutes. Serve the Cioppino from the pot!
Recipe Notes

When I make this recipe I leave my clams in their shell.  I also add some mussels too.

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