The Recipes

Calamari Stew

This will definitely make a portion or two.  You can eat it alone, or serve with toasted bread or some kind of grain or pasta.  Take license!  You can add some white beans or other ingredients and make it a bit heartier.

Calamari Stew


- 1/2 lb. of calamari bodies and tentacles, sliced into bite-sized pieces
- 1/2 small yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 1 garlic clove, minced
- pinch of red pepper flakes
-  splash of white wine
- 2/3 c. crushed tomatoes
- 1 1/2 c. of seafood, chicken, or vegetable stock
- salt
- pepper
- olive oil
- handful of parsley, chopped for garnish

In a large pot, heat 1 T. of olive oil.  Add the onion, carrot and celery.  Season with salt and let the vegetables soften for 7-8 minutes over medium heat.  Add the garlic and crushed red pepper.  Stir for a minute, then deglaze the pan with the white wine.  Add the tomatoes, season again lightly with salt, and cook for two minutes.  Add in the stock and simmer for ten minutes.  Taste and adjust the seasoning with salt and pepper.  Add in the calamari and cook for two more minutes.  Ladle into a bowl and top with the parsley.