Squid and calamari are not only for crispy fries and simple Greek style grill. Simmer in tomato, it makes great pasta sauce.

What you need
Squid, 1 pound
1/2 cup of chopped onion or 1/4 cup of chopped shallot, optional
1-2 cloves of garlic, chopped
Olive oil, 1 tbs
Vodka, 2-3 oz (more or less, as you like)
Chopped or strained tomato, fresh or canned 1 lb.
Chicken or seafood soup stock (or water) 7-8 oz, if you want to simmer slow and long
1-2 bay leaves
Salt and pepper

I would recommend to use fresh, whole squids but you can also use cleaned ring squid for quick cooking. When you use fresh squid, ask the shop to clean and take inside gut off.

How to make the sauce

1) Cut squid in ring.

2) Heat oil in a large frying pan and saute onion and garlic over medium heat. Add red pepper for spicy tone if you like.

3) When onion is tender, turn up the heat and add squid.

4) When squids turn their color into white, pour vodka and flambe!

If you are scared or not comfortable to fire up, of course you don’t have to flambe.

But I like to do it. It’s beautiful.

5) Then add tomato and bay leaves, stir gently.

Now you have a choice. If you like the squid to be freshly firm and chewy, mix it well and cook for 5 min. For tender texture, add soup stock and simmer 1-2 hours.

Try tasting, add salt and pepper to taste. Serve over your favorite pasta and enjoy!

Bay the way, you may think I’m joking but my hometown Hakodate (a city in Hokkaido) is called the city of squid. The following is the city’s inbound promotion movie.