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Calamari Fra Diavolo

Yield: 4 servings


  • 1 lb. The Town Dock calamari rings and tentacles
  • 1 tsp. salt, plus additional to taste
  • 1 tsp. dried crushed red pepper flakes
  • 5 tbsp. olive oil
  • 1 medium onion, sliced
  • 1 can (14.5-ounce) diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 tsp. dried oregano leaves
  • 3 tbsp. chopped fresh Italian parsley leaves
  • 3 tbsp. chopped fresh basil leaves


  1. Toss the calamari in a medium bowl with 1 tsp. salt and 1 tsp. red pepper flakes.
  2. Heat the 3 tbsp. olive oil over medium-high heat in a large, heavy skillet. When heated, add the Calamari and sauté for approximately one minute.
  3. Transfer the calamari to a large plate; set aside.
  4. Add 1 to 2 tbsp. of olive oil to the skillet, if necessary, and add the onion and sauté until translucent, about 5 minutes.
  5. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  6. Return the calamari and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
  7. Stir in the parsley and basil.
  8. Season with salt to taste and serve.
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