Holy camoly Batman - it is cold in these here hills. According to the Weather Bug on my computer it is 23 degrees and I know for a fact it was down to 59 in the house. I just turned the heat on to warm it up a bit. Isn't that something? I for one didn't think it got THAT cold in the Sonoran Desert but I be wrong!
Last night's dinner didn't just warm the cockles of our hearts, it was a great "last supper" of 2010. Thanks to Elise from Simply Recipes, we made this delicious stewed calamari, cooked low and slow in a bath of red wine, onions, garlic, fennel, tomatoes and in our case clam juice. Give a look see at the official recipe, but I admit to adding and changing enough that I feel comfortable providing you with our version.
Squid's a dish we happen to love but had only cooked the quick fry method because as you know it get's darn tough if overcooked; however, we'd heard a rumor that when cooked for a long time, it will become tender again. I'm happy to report it is not a rumor any more. It is a fact and it is delicious. We had our stewed calamari with some homemade french bread and believe you me the combination of the two truly made the house smell like heaven!
If you like calamari, this is a great way to enjoy it. I think it would be excellent with a little chorizo or hot and spicy Italian sausage added to the pot as well, and could be extended to feed a crowd by serving it on a bed of pasta...or not! Personally, I believe some things are just too darn good to share.
Calamari Stewed with Tomatoes (Adapted from simplyrecipes.com)
2 tablespoons olive oil
2 onions, sliced thinly
1 fennel bulb, chopped
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1-1/2 cups dry red wine (I used Ravenswood Merlot)
2 tablespoons tomato paste
8 ounces clam juice or seafood stock
1 – 28 ounce can tomatoes in puree
2 pounds cleaned calamari, tubes cut into quarter inch thick rings and tentacles cut in half
1/2 cup chopped parsley
1/4 cup chopped fennel fronds
Heat oil in a large heavy pot over medium high heat. Add onions and fennel and cook until vegetables are softened and onion is transparent. Add garlic, red pepper flakes, fennel seeds, salt and pepper. Cook for two minutes, stirring constantly. Add red wine, bring to a boil and cook until wine is reduced by half – about 5 minutes. Stir often to prevent sticking. Add tomato paste and clam juice and mix well to incorporate. Add tomatoes and calamari. Bring to a boil, then lower heat and simmer gently uncovered for 60 minutes. If consistency of stew is getting too thick, cover pot as necessary. Test calamari to see if it is tender and if not, keep simmering until it is. Add additional salt and pepper as required. Add chopped parsley and fennel fronds to stew. Serve with crusty bread. Serves 4 to 6. Download Calamari Stewed with Tomatoes
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Sounds like you went out with a yummy bang! Good for you!
Hot and Humid here - got my AC on! High of 73 and rain - tomorrow high of 53 - burr that will be cold hahahahaha
Stay warm my friend - might I suggest that excellent Hot Chocolate recipe you made recently????
Posted by: Nanan | 01/01/2011 at 10:06 AM
mmm...hot chocolate. Not a bad idea at all!
Posted by: June | 01/01/2011 at 11:48 AM
Stay warm!
Posted by: pam | 01/01/2011 at 06:41 PM
So I attempted this one. Came out the way I think it was supposed to, but can't say I'm fond of the tomatoey-ness of the whole shebang. So we added a bunch of croutons and some heavy cream and it took the edge off a bit. Calamari was tender and I saved some to try your buttermilk calamari next time!
Posted by: Sophia | 01/13/2011 at 11:48 AM
Sophia - I agree it is "tomatoey"...a little sugar might help in that regard and/or more wine. Did it cook down too much?
Posted by: June | 01/13/2011 at 01:10 PM