Calamari Marinara
| Serves | 80 |
|---|---|
| Ingredients | Fruit, Seafood, Vegetables |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
The combination of calamari and marinara makes this dish perfect for dinner or a late-night snack.
Ingredients
20 lb. calamari, cleaned, cut into rings
10 quarts Marinara sauce (recipe below)
Marinara
Yield: 48 quarts
½ gal. olive oil
4 to 6 onions, roughly cut
2 tins anchovies with oil
3 to 4 large hotel spoons chopped garlic
10 qt. water
8 cans diced tomatoes
8 cans tomato purée
1 can tomato paste
10 qt. water
3 to 6 bunches fresh basil
Sugar (optional)
Steps
- Cook together in oven or on top of stove until calamari is very tender, adjust seasoning.
- Serve over pasta.
Marinara
- Sauté onions and anchovies in olive oil until tender and slightly browned. Add garlic and sauté until garlic is fragrant, but not brown.
- Add 10 quarts water.
- Add diced tomatoes and tomato purée, cook for an hour or two.
- After cooking, remove mixture from tilt skillet to 20-quart buckets.
- Add tomato paste and basil to buckets, distributed evenly.
- Purée with burr mixer and add sugar to taste.
Recipe by Lima Estates, Media, Pa.