Calamari alla messinese

Name: Calamari alla messinese
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Calamari (squid) to clean 2.2 lbs; Salted anchovies 4; Peeled tomatoes 2 cups; Garlic 2 cloves; White wine ½ glass; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Fresh chili pepper 1; Parsley 1 bunch

it br es fr de

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Messina-style calamari—seriously good stuff—brings a real taste of Sicily right to your table. Coming straight from Messina, this Sicilian calamari recipe mixes simple, tasty ingredients for a flavor that’s just out of this world. Folks in Sicily have been making dishes like this for generations. And look, they’ve really nailed it with their calamari alla Messinese, using things like tomatoes and anchovies.

The sauce? It gets a tangy kick from the tomatoes and a salty, rich taste from the anchovies. Every bite has a little surprise, you know? And what makes this dish stand out is how the squid stays tender and really soaks up all those Mediterranean flavors. I mean, it’s the kind of food you’d find at a family table in Messina—pretty much—when everyone’s craving something easy but special.

Even though it’s a classic, the recipe keeps things pretty simple, letting the ingredients really really shine. For anyone who digs traditional Sicilian seafood or wants to dive into Messina seafood cuisine, this dish totally hits the spot. Compared to other Italian squid dishes, the Messina version is way way more rustic and shows off all the fresh stuff you find around Sicily. People there like to keep it unfussy, letting the moist calamari and the golden sauce do their thing.

This one? It works great for all kinds of get-togethers. Goes great with crusty bread or a quick salad. The flavors are warm and a bit sweet from the tomatoes. But then, you also get that Mediterranean punch from the anchovies. Some Sicilian families even sprinkle fresh herbs for extra color and taste—which is great. Whether it’s a regular dinner or a bigger family meal, Messina-style calamari brings a touch of Sicily’s seaside to your plate, making every bite feel like a celebration.

Plus, it’s not just about the taste, but really about enjoying a piece of Sicilian culture. Each mouthful is like a mini journey to Messina’s beautiful shores, where the sea breeze carries the scent of fresh ingredients. So here's the thing, if you're looking to add some Mediterranean magic to your table, this dish is a perfect choice. Its simplicity, combined with rich flavors, makes it a must-try for any seafood lover.

How to prepare Calamari alla messinese

To prepare Messina-style calamari, first focus on cleaning the calamari. Separate the tentacles and eyes from the mantle 1, remove the cartilage pen found inside 2. Rinse under running water and use your hands to remove the innards. With a knife, cut into the end of the mantle and remove the outer skin 3.

Cut the mantle into rings about 1 inch thick 4. Finely chop the garlic and chili pepper 5. In a pot, heat a drizzle of oil, then add the garlic and chili 6 and sauté for a few minutes.

Add the parsley stems 7, anchovies 8, previously desalted, and melt them over low heat. At this point, add the calamari 9 and brown them for about 5 minutes until all the water they release during cooking evaporates.

Deglaze with white wine 10 and let the alcohol evaporate completely. Add the peeled tomatoes 11, and season with salt and pepper 12.

Cover with a lid 13 and cook over medium heat for about 20 minutes or until the calamari become tender. If the sauce is too watery, reduce it a bit by continuing to cook for a few more minutes. Remove from heat, discard the parsley stems, add the chopped parsley 14, and stir. Plate and garnish with more chopped parsley. Your Messina-style calamari are ready to be enjoyed 15.

Storage

Messina-style calamari should be consumed immediately; however, if you have leftovers, you can store them in the refrigerator in a closed container for up to 1-2 days.