Calamari Stewed With Tomatoes Recipes

CALAMARI STEW WITH GARLIC TOAST

Calamari Stew with Garlic Toast image

Provided by Giada De Laurentiis

Time 12m

Yield 4 to 6 servings, about 6 cups

Number Of Ingredients 12

Ingredients

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 WITH TOMATO SAUCE

Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories Seafood Shellfish Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

CALAMARI STEWED WITH TOMATOES

CALAMARI STEWED WITH TOMATOES image

Categories Dinner

Yield 4-6 people

Number Of Ingredients 12

Ingredients

2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
4 Tbsp olive oil
1 sliced onion
1 fennel bulb, chopped
3 garlic cloves, chopped
2 Tbsp tomato paste
1/4 cup Sambuca or other anise-flavored liquor
1 cup red wine
1 28-ounce can of crushed tomatoes
Salt and pepper
1/2 cup parsley, chopped
1/4 cup fennel fronds, chopped

Steps:

1. Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and fennel. Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some salt over it. Add the garlic cloves and tomato paste and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice. 2. Add the red wine, stir well, and increase the heat to high. Boil until the liquid is reduced by half. 3. Add the Sambuca or other anise-flavored liquor, and the crushed tomatoes. Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1 hour. After an hour, taste a piece of calamari; It should be tender. If it's not, keep simmering. Check for tenderness every 15 minutes afterward. 4. Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine and serve.

SQUID STEWED WITH TOMATOES, WHITE WINE AND BLACK OLIVES

Squid Stewed With Tomatoes, White Wine and Black Olives image

Make and share this Squid Stewed With Tomatoes, White Wine and Black Olives recipe from Food.com.

Provided by Janay

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs small squid, cleaned and rinsed
3 tablespoons olive oil
1 large onion, minced
4 -6 medium tomatoes, roughly chopped
2 garlic cloves, peeled and minced
1 red pepper (small, hot)
1 cup dry white wine
1 bay leaf
1 handful fresh thyme leave
1 pinch saffron (optional)
to taste salt and pepper
1/2 cup black olives (small)
1/2 lemon zest
1 dash lemon juice
1/4 cup flat leaf parsley, chopped leaves for garnish

Steps:

Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.
Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.

Nutrition Facts : Calories 277.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 352.9, Sodium 158.5, Carbohydrate 13.6, Fiber 2.3, Sugar 4.5, Protein 25.1

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