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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE

Serves 2 generously

A CookTale

Back on January 15th, I posted a Calamari and Octopus Stew, and it was a tasty dinner. A month almost to the day and it was time to once again enjoy a seafood stew. This time in honor of Valentine’s eve it was made only with Calamari rings. Simple to prepare, a one-pot dinner, and less clean-up. Even the Rice was prepared in an electric ricer. That makes for a win-win all around.

INGREDIENTS

1 lb of Calamari (1/4″ rings)
28 oz can of whole Tomatoes
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped)

METHOD

1. Slice the Calamari into rings about 1/4 inch thick, Set them aside.

2. In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, EVOO, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

3. Add the Calamari to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — the Calamari should be tender & the sauce very savory. Add the Capers & the chopped Parsley, combine it all & it’s ready.

RECIPE For the Rice

INGREDIENTS

1 cup of White Rice
2 cups Chicken Broth
1 TB of Butter + 1 tsp of Salt

METHOD

Bring the broth to a boil. Add the Rice, the Butter & Salt. Cover, lower the heat & simmer for about 12 minutes. Don’t remove the cover for at least 5 minutes.

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