Calamari Stew with Tomatoes and Garlic Bruschetta Recipe

Method6 steps · about 1 hr

1. 1

   Step 1: Clean all three fresh raw squid: remove the entrails, clear central cartilage, skin, beak and eyes. Wipe away residue with damp kitchen paper and pat dry, avoiding splashing raw seafood around the sink. Clean hands, board and tools after handling it.

   Uses 3 medium fresh raw squid, about 500 g total; clean in step 1

2. 2

   Step 2: Cut the cleaned squid lengthways into strips about 1 cm wide. The strips will curl as they cook; keep all prepared raw strips ready for the pan.

   Uses All prepared squid

   
3. 3

   Step 3: Peel and finely chop the small onion (1) and peel two of the three garlic cloves. Heat some stew olive oil in a wide pan and cook the onion and the two whole garlic cloves over low heat for about five minutes, until softened.

   Soften onion and garlic for squid stew · 5 minUses 1 small onion · First 2 garlic cloves for stew · Extra virgin olive oil for the stew, as needed

4. 4

   Step 4: Add all the squid strips to the onion-garlic pan and raise the heat, stirring to coat them in the aromatic oil.

   Uses All cooked aromatic base · All prepared squid strips

5. 5

   Step 5: Pour all 100 ml white wine into the squid pan and let it bubble until the sharp alcoholic aroma fades. Meanwhile toast all twelve bread slices in the oven or toaster until crisp. Peel the remaining garlic clove and rub it over the toasted bread; top the bread with its separate olive oil and salt to taste. Hold the prepared bruschetta for serving.

   Uses All squid and its aromatic base · 100 ml dry white wine · 12 slices of bread · Remaining 1 garlic clove for bruschetta · Extra virgin olive oil over the toasted bread, to taste · Salt over the toasted bread, to taste

   
6. 6

   Step 6: Stir all 400 ml tomato passata into the squid pan and season with stew salt and pepper to taste. Simmer gently for about twenty minutes, until the squid curls and becomes tender and fully cooked at 63°C / 145°F. Remove the two garlic cloves from the stew. Serve the finished stew hot with all twelve prepared bruschetta slices, dividing into four main portions.

   Simmer squid in tomato sauce until tender · 20 minUses All squid and its wine-aromatic pan · 400 ml tomato passata · Salt for the tomato-squid stew, to taste · pepper · All prepared toasted garlic bread