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    You are in: Home / Red / Gilroy Garlic Festival Red Sauce (For Calamari or Shrimp) Recipe
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    Gilroy Garlic Festival Red Sauce (For Calamari or Shrimp)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    HeatherFeather's Note:

    This is one of the dishes served at the Gilroy Garlic Festival. I think their sauce is really delicious. You may use shrimp if you don't care for the calamari. This recipe is adapted from "The Garlic Lover's Cookbook" by the Gilroy Garlic Festival Association. Serve over hot cooked pasta.

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    1. 1
      Mash the tomatoes with a potato masher and set aside.
    2. 2
      In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
    3. 3
      Add mashed tomatoes and simmer for 1/2 hour.
    4. 4
      Season with salt and pepper to taste.
    5. 5
      (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
    6. 6
      How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
    7. 7
      Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
    8. 8
      Add lemon juice and also drop the rind into the pan.
    9. 9
      In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
    10. 10
      Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
    11. 11
      Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
    12. 12
      You may also use shrimp instead of the calamari, although shrimp may cook even faster.

    Ratings & Reviews:

    • on July 10, 2002


      Fantastic Heatherfeather...I used frozen (hate to admit that) calamari and just made the sauce but oh man, it was good. My DS loves calamari and he raved about this! Thank you!

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    • on September 12, 2003


      Very tasty recipe with a strong Mediterranean flavour. I had to use a very large pot to saute the calamari in rather than a medium one. 3 lbs is a lot of calamari and in the smaller pot they would have steamed in their own juices rather than sauteed. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2007


      super dinner. I had picked up a package of mixed squid shrimp and octopus and been to afraid to try it (I hate fishy seafood and some frozen is). They were wonderful in this sauce. Will use it often and i think that every element can also be used as a simple pasta sauce as well. YUM.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Gilroy Garlic Festival Red Sauce (For Calamari or Shrimp)

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.4
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 2.2 g
    Cholesterol 176.1 mg
    Sodium 47.0 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.6 g
    Sugars 3.7 g
    Protein 13.0 g

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