Calamari Stew

 
 
Serves 4 to 6
 
1 1/2 Pounds Fresh Squid
1 Pound Fresh, Cleaned, Chopped Greens (See Note Above)
1/2 Cup Olive Oil
3 Garlic Cloves, Peeled & Minced
1 Onion, Peeled & Diced
1 Carrot, Diced
2 Celery Stalks, Diced
1 Small Red Chile (or Dried Red Chiles)
1/2 Cup White Wine
1 (14 oz) Can Chopped Tomatoes
Sea Salt & Cracked Black Pepper
3 Tablespoons Chopped Fresh Parsley
How to cook?
Clean the squid by removing the skeleton running down the back and anything left inside the tube. Cut the tube into 1 inch rings. Cut the hard area from the tentacles, and if large, cut in half. Rinse all the squid pieces in water.
In a large heavy saute pan, heat the oil and add the onion, carrots, and celery. Cook until almost tender. Add the calamari, garlic and chile and cook an additional minute or two. Add the wine, and continue to cook over medium heat until the wine has almost completely absorbed. Add the chopped tomatoes, parsley, and season with salt and pepper. Bring to a boil and then reduce heat to a simmer. Continue to cook the squid for 30 to 35 more minutes, adding the chopped greens in the last 10 minutes. Taste and adjust seasonings if needed. Spoon into individual servings bowls and offer slices of crusty bread when serving.

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