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I can’t believe May is gone and there is only a few days left in June. It’s been awhile since I’ve posted — it even took a minute for me to remember how to resize my photos to put them here — not since mid-May.
I’m not even sure I have a good excuse … I’ve become obsessed with (adult) coloring. Every night, I settle down in front of the T.V. and color. It is very addicting and is taking all of my time which is why I haven’t posted anything lately.
But that is about to change …
I’ve made this calamari stew a few times serving it over jasmine rice and paired it with gluten free buttermilk skillet cornbread. Tonight, I’ve served it in a bowl and paired it with garlic toast. It is equally yummy that way. We also had a strawberry, pecan and feta salad with strawberry vinaigrette (I’ll be sharing that recipe in a few days).
Since I’ve made this a couple of times and it has gotten rave reviews from Gary, I thought it was time to share it with you.
So without further ado, here’s my recipe for calamari stew.
Yields 4-6 servings
2 Tablespoons olive oil
1 15 oz can tomato sauce (I use San Marzano)
1 cup white wine
3 carrots, peeled and finely sliced
2 celery ribs, finely sliced
1 white onion, finely chopped
1 Tablespoon dried oregano (preferably Sicilian)
2 teaspoons fresh thyme leaves, chopped (or 1 teaspoon dried)
1 teaspoon red pepper flakes
3-4 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds calamari, cut into 1/2-inch rings; tentacles cut in half
zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 Tablespoons flat-leaf parsley, chopped for garnish
grated pecorino romano, for garnish
Warm the olive oil over medium heat in a dutch oven. Add carrots, celery, and onions, and cook over medium heat, stirring frequently, until the vegetables are softened, about 15 minutes.
Add the garlic and cook for 1 minute. Add tomato sauce, white wine, oregano, thyme, red pepper flakes, salt, pepper and lemon zest. 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. Add additional salt and pepper, to taste.
To serve, spoon the stew over rice or bowls and sprinkle with parsley and pecorino romano.