Florentine Stewed Calamari With Swiss Chard Recipes

CALAMARI STEW

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.

STUFFED SQUID SICILIAN-STYLE

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.

FLORENTINE STEWED CALAMARI WITH SWISS CHARD

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.

CALAMARI STEW WITH GARLIC TOAST

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.

STEWED CHICKPEAS AND CALAMARI

Steps:

• Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
• Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.