Mediterranean cuisine

Medium

Calamari in Guazzetto

Name: Calamari in Guazzetto
Prep time: 30 min
Cook time: 1 hr
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Calamari; 2 lb. Calamari; 2 tbsp. Extra virgin olive oil; 1 ea. Celery stalks, small diced; 1 ea. Red onion, sliced; 2 tbsp. Andouille sausage; 5 cloves Garlic sliced; 1/2 bu. Thyme; 1 pinch Fennel seeds; 1 tbsp. Capers; 1 pinch Chili flakes (optional); 1/4 tsp. Pepper; 1/2 cup White wine; 1 cup Cherry tomatoes cut in half; 3 ea. Basil; 1/4 tsp. Pepper; 1/8 tsp. Salt; Baguette; 1 tsp. Extra virgin olive oil; 1 pinch Pepper; 1 ea. Baguette or ciabatta bread- slices; 1 clove Garlic, rub on the toasted bread; Tomato garnish mix; 1 cup Cherry tomatoes; 1 pinch Chili flakes; 1 pinch Fennel seeds; 45 sprigs Thyme; 5 sprigs Parsley leaves; 1 tsp. Olive oil; 1/2 ea. Lemon

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

To perfect a harmonious merge of tender calamari with the smokiness from the andouille sausage a slow braising takes place and the aromatics permeate and just melts in your mouth. The delectable tomato flavors in the stew mature throughout the cooking with a subtle kick of the chili to hit your tongue. To lift the richness a vibrant bruschetta is tossed into the equation right at the end of the cooking adding a crisp fresh touch. A wonderfully comforting classic dish when served alongside some chunky piece of toasted ciabatta.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

Calamari
2 lb. Calamari
2 tbsp. Extra virgin olive oil
1 ea. Celery stalks, small diced
1 ea. Red onion, sliced
2 tbsp. Andouille sausage
5 cloves Garlic sliced
1/2 bu. Thyme
1 pinch Fennel seeds
1 tbsp. Capers
1 pinch Chili flakes (optional)
1/4 tsp. Pepper
1/2 cup White wine
1 cup Cherry tomatoes cut in half
3 ea. Basil
1/4 tsp. Pepper
1/8 tsp. Salt
Baguette
1 tsp. Extra virgin olive oil
1 pinch Pepper
1 ea. Baguette or ciabatta bread- slices
1 clove Garlic, rub on the toasted bread
Tomato garnish mix
1 cup Cherry tomatoes
1 pinch Chili flakes
1 pinch Fennel seeds
45 sprigs Thyme
5 sprigs Parsley leaves
1 tsp. Olive oil
1/2 ea. Lemon
ㅤ ㅤ Pepper to taste
Salt to taste
Garnish
2 slice Parsley
3 slice Celery leaf

Directions:

Step 1

Prepare the calamari tubes: make an incision beside the eyes and squeeze out the spikey beak, remove the eyes and discard. Slice the calamari tube into bite-sized pieces.

Step 2

Heat a heavy-based skillet to medium-high heat then add the oil and celery, cook gently for 1-2 minutes. Add the onions, sausage and garlic sauté slowly for 2-3 minutes. Add the thyme then proceed to add the capers, chilis, and fennel seeds.

Step 3

Add the calamari to the same pan stirring at a high heat add pepper and the wine bring to a quick boil for approx 1 minute then allow the liquid to reduce a little before adding about half the tomatoes. Stir well then cover and simmer gently on a lower heat for approx 5 minutes. (Note: Add some fish stock at this stage if the dish is a little dry. continue cooking until the calamari is tender to the bite, check for seasoning add some chili flakes if you like.)

Step 4

Tomato garnish mix: cut the cherry tomatoes in half, add basil, lemon juice, chili flakes, fennel seeds, thyme, parsley, and olive oil. Lightly toss together and season with salt and pepper. Set aside to mature a little.

Step 5

Bread: Cut the bread on the bias approx half-inch thick drizzle with a little oil and grill both sides on a hot skillet until lightly toasted. Tip: If you like extra flavor, rub some raw garlic over the toasted bread before serving.

Step 6

Assemble the calamari stew accompanied by the tomatoe bruschetta and with a side of toasted ciabatta bread.

Step 7

Enjoy!