Calamari Stew With Garlic Toast Recipes

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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.

SPICY CALAMARI STEW WITH GARLIC TOASTS



Spicy Calamari Stew with Garlic Toasts image

Categories     Bread     Sauce     Garlic     Stew     Simmer

Yield 4 to 6 servings

Number Of Ingredients 14

Calamari Stew
3 tablespoons olive oil
4 garlic cloves, peeled and halved
2 cups dry white wine
2 (15-ounce) cans tomato sauce
2 teaspoons chopped fresh thyme leaves
2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced, tentacles whole
Garlic Toast
4 to 6 slices of rustic Italian bread
Olive oil, for drizzling
2 to 3 whole garlic cloves, peeled

Steps:

  • Preheat the oven to 350°F.
  • Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.
  • While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.

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