Tuscan Calamari Stew

Name: Tuscan Calamari Stew
Prep time: 1 hr
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Squid; 1/2 cup Extra virgin olive oil; 3 medium Shallots, sliced; 4 cloves Garlic, sliced; 4 spring Thyme; 1 pinch Chili flakes; 4 medium Squid; 1 spring Parsley; 1/2 cup White wine; 2 ㅤ Bay leafs; 1 tsp. Lemon juice; 1/4 cup Chicken stock; 5 small Vine ripe tomatoes; 1 cup Cured moroccan black olives; 1 ea. Zucchini; ㅤ ㅤ Salt and pepper to taste; Country bread; 1 tbsp. Extra virgin olive oil; 1 spring Thyme; 3 cloves Garlic; 1 loaf Country bread; Spinach; 2 tbsp. Extra virgin olive oil; 1/4 tsp. Black pepper; 1/2 small Shallots, sliced; 3 cloves Garlic; 2 bu. Spinach; Bruschetta style mix; 1 cup Cherry tomatoes; 1 spring Thyme

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A light Tuscan-style stew that is full of aromatics and carries a subtle spicy kick. The bite-sized pieces of calamari are simmering slowly to reach that succulent tender texture. The cherry tomato salad sits atop the stew and adds a fresh tang to the end dish. Add a side of wilted greens to give it a vibrant contrast. As for the cured Moroccan black olives, a rich meaty texture and saltiness compliment the simmering sauce so well. An all-around classic dish that serves very well as a pasta sauce but today the crunchy toasted baguette does just the trick of mopping up all those delectable flavors.

Recipe

PRE TIME: 1 hr

COOKING TIME: 40 min

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

Squid
1/2 cup Extra virgin olive oil
3 medium Shallots, sliced
4 cloves Garlic, sliced
4 spring Thyme
1 pinch Chili flakes
4 medium Squid
1 spring Parsley
1/2 cup White wine
2 ㅤ Bay leafs
1 tsp. Lemon juice
1/4 cup Chicken stock
5 small Vine ripe tomatoes
1 cup Cured moroccan black olives
1 ea. Zucchini
ㅤ ㅤ Salt and pepper to taste
Country bread
1 tbsp. Extra virgin olive oil
1 spring Thyme
3 cloves Garlic
1 loaf Country bread
Spinach
2 tbsp. Extra virgin olive oil
1/4 tsp. Black pepper
1/2 small Shallots, sliced
3 cloves Garlic
2 bu. Spinach
Bruschetta style mix
1 cup Cherry tomatoes
1 spring Thyme
2 tbsp. Parsley, diced
1/4 tsp. Pepper
1/8 tsp. Salt
1 tbsp. Extra virgin olive oil

Directions:

Step 1

Clean the squid thoroughly cut off the head at the eye section before the tentacles discarding the spiky beak ball. Cut the squid into pieces.

Step 2

Saute garlic and shallot with thyme, black pepper, chili flakes until translucent.

Step 3

Add squid to the pan stirring then season with salt and pepper to taste. Add parsley and white wine, cook until the wine reduces.

Step 4

Add the bay leaf and lemon juice, turn the heat up and add chicken stock, chopped tomatoes, black olives, and pepper brings to a boil, and then reduce the heat to a light simmer for approximately 30 minutes to reach a nice rich consistency add the sliced zucchini season with salt and pepper and let boil for a few minutes then set aside. the zucchini will stay crunchy and green.

Step 5

Make a bruschetta style mix with sliced cherry tomatoes season with salt and pepper add thyme and chopped parsley little chili flakes and olive oil and set aside to infuse.

Step 6

Add oil to a medium heat pan and toss black pepper, and saute sliced shallots and garlic then add the fresh spinach leaves and allow to sweat down with the lid on the pot.

Step 7