Calamari Marinara

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
80 servings

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

  1. Cook together in oven or on top of stove until calamari is very tender, adjust seasoning.
  2. Serve over pasta.

Marinara

  1. Sauté onions and anchovies in olive oil until tender and slightly browned. Add garlic and sauté until garlic is fragrant, but not brown.
  2. Add 10 quarts water.
  3. Add diced tomatoes and tomato purée, cook for an hour or two.
  4. After cooking, remove mixture from tilt skillet to 20-quart buckets.
  5. Add tomato paste and basil to buckets, distributed evenly.
  6. Purée with burr mixer and add sugar to taste.

Recipe by Lima Estates, Media, Pa.

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