Best 9 Calamari Tomato And Bell Pepper Saute With Anchovies And Capers Recipes

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When preparing a delightful seafood dish, "calamari tomato and bell pepper saute with anchovies and capers" is a Mediterranean-inspired recipe that captivates taste buds with its vibrant flavors and textures. Fresh calamari, tender bell peppers, tangy tomatoes, savory anchovies, and briny capers create a symphony of delectable flavors, while the delicate sauteing technique preserves the ingredients' natural goodness. This culinary journey promises a delightful balance of flavors and textures, making it an ideal choice for seafood enthusiasts seeking a flavorful and healthy meal.

Here are our top 9 tried and tested recipes!

CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
5 Roma tomatoes, chopped
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
  • For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
  • Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

CALAMARI, TOMATO & BELL PEPPER SAUTE W ANCHOVIES & CAPERS



Calamari, Tomato & Bell Pepper Saute W Anchovies & Capers image

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Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 3

Number Of Ingredients 15

Cut into rings
Salt to taste
1 ts Minced fresh thyme
12 oz Pasta; cooked, drained
1 Yellow bell pepper; cut into
1 tb Drained and minced capers
3 tb Minced fresh parsley
2 c Drained chopped tomatoes
2 Garlic minced
4 tb olive oil
Black Pepper freshly ground
2 Shallots; minced
6 Black olives; pitted,
2 lb Whole small squid; cleaned,
3 Anchovy fillets - (to 4);

Steps:

  • In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine. This recipe yields 3 to 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6533 broadcast 06-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 06-20-1998 Recipe by: Michele Urvater

Nutrition Facts : Calories 45 calories, Fat 4.55039888312621 g, Carbohydrate 1.22124761920582 g, Cholesterol 0 mg, Fiber 0.241596638209246 g, Protein 0.300137926741453 g, SaturatedFat 0.630893587862677 g, ServingSize 1 1 Serving (427g), Sodium 2.73532202642121 mg, Sugar 0.979650980996576 g, TransFat 0.135812409370531 g

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

This is easy to make and will certainly impress whoever you serve it to because of its beautiful mix of colors and shapes. It also is very fast to put together. Adapted from Giada di Laurentis of the Food Network.

Provided by threeovens

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 roma tomatoes, chopped
1/2 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
1 lb calamari, cleaned and sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
  • Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
  • Transfer to a colander to drain a bit.
  • Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
  • Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
  • Garnish with fresh parsley.

CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL



Calamari with Tomatoes, Caper Berries, and Basil image

This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
4 garlic cloves, minced, plus 1 whole garlic clove
2 shallots, minced
1 can (28 ounces) whole peeled plum tomatoes with juice, crushed
1 cup dry white wine
1/2 cup water
1 small dried red chile, such as chile de árbol crumbled
8 fresh basil leaves, plus more for garnish
2 strips (each 3 inches) orange zest
Coarse salt
1 1/2 pounds small calamari (bodies and tentacles), rinsed and dried
1/2 cup large caper berries
6 slices rustic bread, such as pugliese or ciabatta
Freshly ground pepper, to taste

Steps:

  • Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
  • Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
  • Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
  • Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

PASTA WITH SQUID, TOMATOES, AND CAPERS



Pasta with Squid, Tomatoes, and Capers image

Categories     Pasta     Tomato     Sauté     Raisin     Basil     Pine Nut     Squid     Hot Pepper     Healthy     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 12

1 lb cleaned squid, bodies and tentacles separated but kept intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 cup raisins
1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped

Steps:

  • If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
  • Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
  • Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

CALAMARI MEDITERRANEAN



Calamari Mediterranean image

This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices.

Provided by ChefDebs

Categories     Octopus

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons garlic cloves, roasted
2 cups calamari
2 tablespoons capers
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon ancho chili, chopped
2 medium plum tomatoes, diced
1/2 cup white wine
3 tablespoons lime juice
1 tablespoon Italian parsley
2 tablespoons unsalted butter
salt

Steps:

  • In a hot saute pan add the oil, garlic and calamari.
  • Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
  • Add the white wine and lime juice and then simmer for 4 minutes.
  • Finish by adding the chopped parsley, salt and butter.
  • Reduce until sauce thickens.
  • Serve with French bread.

Nutrition Facts : Calories 308.8, Fat 25.7, SaturatedFat 9.3, Cholesterol 30.5, Sodium 267.8, Carbohydrate 10.2, Fiber 1.7, Sugar 2.8, Protein 1.9

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
  • Don't overcrowd the pan: When sautéing, it's important to not overcrowd the pan. This will prevent the ingredients from cooking properly and will make the dish watery.
  • Use a hot pan: Make sure your pan is hot before you add the ingredients. This will help to sear the ingredients and prevent them from sticking.
  • Season your dish to taste: Don't be afraid to season your dish to taste. Add salt, pepper, and other spices until the dish reaches your desired flavor.

Conclusion:

Calamari tomato and bell pepper sauté with anchovies and capers is a delicious and easy-to-make dish that's perfect for a weeknight meal. The calamari is tender and flavorful, the tomatoes and bell peppers add a pop of color and sweetness, and the anchovies and capers add a savory and salty flavor. This dish is sure to please everyone at the table.

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