Stewed Squid In Tomato Sauce Recipes

CALAMARI WITH TOMATO SAUCE

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.

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.

STEWED SQUID IN TOMATO SAUCE

Steps:

• Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
• Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.

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.