Calamaretti Alla Scoglio
Chef: Alon Shaya
Serves: 6 people
1 cup extra virgin olive oil
2 cloves Garlic
Zest of 2 oranges
1 cup sliced onion
Juice of 2 oranges
½ cup dry white wine
2 Tbsp Lemon Juice
1 cup Fish broth
3 cups Canned San Marzano tomatoes, pureed in blender until smooth
1 tsp crushed red chili flakes
2 cups calamari tubes and tentacles, cut into 1” thick slices
1 cup Jumbo lump crab meat
3 cups cooked calamaretti pasta
6 leaves mint
¼ cup chopped parsley
Salt to taste
Place a large Dutch oven or sauce pot over medium heat.
Add olive oil, garlic and onions. Cook until onions are soft but not turning golden brown. Add orange zest. Orange juice, white wine, and lemon juice and reduce by half.
Add the fish broth and pureed tomatoes and let the mixture simmer for 25 minutes on very low heat.
Meanwhile, season all of the seafood lightly with salt and crushed red chili flakes. Add the clams to the broth first.
When they begin to open, add the mussels and shrimp and calamaretti pasta.
Let simmer for 1 minute, then add the crab and the squid.
After another minute of cooking add the chopped mint and parsley and check for seasoning with salt.
Ladle into bowls and serve hot. Enjoy!