Calamari And Swiss Chard Stew Recipes

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CALAMARI STEW



Calamari Stew image

Squid, slowly cooked in tomato sauce makes a tasty appetizer or light entree.

Provided by Deborah Mele

Categories     Seafood

Time 1h

Number Of Ingredients 12

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

Steps:

  • Clean the squid by removing the skeleton running down the back and anything left inside the tube, and 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, and 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.

Nutrition Facts : Calories 327 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 264 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 cups, Sodium 179 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

FLORENTINE STEWED CALAMARI WITH SWISS CHARD



Florentine Stewed Calamari With Swiss Chard image

From the Gourmet Magazine May/2009 I have not made this recipe YET! I'm waiting for Guests that will appreciate it!! Calamari isn't something I can get DH to eat :(

Provided by katie in the UP

Categories     Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1/2 teaspoon hot red pepper flakes
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1 (28 ounce) can whole tomatoes with juice, crushed with your hands
1/2 cup water
1/2 cup dry red wine
1 1/2 lbs cleaned squid, cut into 1/3 inch rings and tentacles halved
1 lb swiss chard, leaves and stems coarsely chopped (can also use spinach)

Steps:

  • Heat oil in a 6 qt heavy pot over med heat until it shimmers.
  • Cook garlic with red pepper flakes, stirring until pale golden, about 1 minute.
  • Add onion, celery, carrots and 1/2 tsp salt.
  • Cook stirring occasionally until veggies are tender, about 6 minutes.
  • Add tomatoes (with their juice), water, wine and squid.
  • Simmer uncovered 10 minutes.
  • Stir in chard and briskly simmer, covered, until squid are tender, about 1 hour.
  • Adjust seasonings.
  • Serve with Crusty Italian bread.

Nutrition Facts : Calories 270.7, Fat 11.1, SaturatedFat 1.7, Cholesterol 264.2, Sodium 525.2, Carbohydrate 20.1, Fiber 4.2, Sugar 7.9, Protein 20.7

CALAMARI STEW WITH GARLIC TOAST



Calamari Stew with Garlic Toast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, cut in 1/2
1 3/4 cups tomato sauce
1 cup white wine
1 teaspoon fresh chopped thyme leaves
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced and tentacles whole
4 to 6 slices of bread
Olive oil, for drizzling
2 to 3 whole cloves garlic

Steps:

  • For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts.
  • For the Garlic Toast: Preheat the oven to 350 degrees F.
  • Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew.

CALAMARI STEW WITH GARLIC TOAST



Calamari Stew with Garlic Toast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12m

Yield 4 to 6 servings, about 6 cups

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, cut in 1/2
1 3/4 cups tomato sauce
1 cup white wine
1 teaspoon fresh chopped thyme leaves
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced and tentacles whole
4 to 6 slices of bread
Olive oil, for drizzling
2 to 3 whole cloves garlic

Steps:

  • For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts.
  • For the Garlic Toast: Preheat the oven to 350 degrees F.
  • Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew.

STUFFED SQUID SICILIAN-STYLE



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

CALAMARI STEW WITH GARLIC TOAST



Calamari Stew With Garlic Toast image

This was featured on Everyday Italian, and I couldn't stop my mouth from watering. The good thing is, it hardly takes any time at all to prepare, so you'll be eating in no time! She suggests buying the uncut squid, so that you can slice it into the thickness that you'd like.

Provided by Pikake21

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 garlic cloves, cut in 1/2
1 3/4 cups tomato sauce
1 cup white wine
1 teaspoon chopped fresh thyme leave
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 lbs calamari, bodies thinly sliced and tentacles whole (squid)
4 -6 slices bread
olive oil, for drizzling
2 -3 whole garlic cloves

Steps:

  • For the Calamari Stew: Warm the olive oil over medium heat in a medium pot.
  • Add the garlic and let cook until fragrant, about 2 minutes.
  • Remove the garlic.
  • Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper.
  • Bring the mixture to a simmer.
  • Add the calamari and stir to combine.
  • Continue to cook until the mixture comes back up to a simmer, about 2 more minutes.
  • Serve immediately with the Garlic Toasts.
  • For the Garlic Toast: Preheat the oven to 350 degrees F.
  • Meanwhile, drizzle the bread slices with olive oil.
  • Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes.
  • Remove from the oven and rub the top of the toasts with whole garlic cloves.
  • Serve immediately with the Calamari Stew.

CALAMARI AND SWISS CHARD STEW



CALAMARI AND SWISS CHARD STEW image

Categories     Soup/Stew     Shellfish     Vegetable

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 whole onion
3-4 large cloves garlic
1 28 to 32-ounce can whole peeled Italian tomatoes, in juice
fresh basil
1/4 cup dry red wine
salt and pepper to taste
sugar to taste
crushed red pepper to taste
11/2 pounds Swiss chard, coarse stems discarded and leaves cut into large pieces
1 pound cleaned squid, cut into 1/2-inch rings and pieces
fresh Parmigiano, grated
crusty fresh bread

Steps:

  • In a large saucepan, make a tomato sauce, using the first 9 ingredients, having pureed the tomatoes with the basil. Add the Swiss chard and the calamari, and simmer the stew, covered, stirring occasionally, for 45 minutes. Serve with Parmigiano and lots of crusty bread for soaking up the liquid.

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