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After an hour, taste a piece of calamari; It should be tender. Add the chopped parsley and fennel fronds. The best calamari recipe I know!
Kalamari stew is one of the most favored of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions daily. Kalamari stew is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have kalamari stew using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to make Kalamari stew:
- 500 gr kalamari frozen
- vinegar
- 1 large onion
- 1/2 red pepper
- 1 clove garlic
- 50 ml dry red wine
- 150 ml tomato sauce
- 1 pinch ground cinnamon
- 1 pinch turmeric
- 1 bay leaf
- 1 pinch sweet paprika
- sea salt
- 50 ml olive oil
No matter the batch size, this dish is made the same, cooked slowly in a rich tomato sauce and given the final touch of olives and capers. If you've ever prepared calamari you know the simple rule for tenderness—cook it fast (such as on a grill) or cook it slow. Calamari stew in tomato sauce is my favorite way of cooking calamari. Add seasoning and olives and you have a delicious meal, perfect for special occasion or any time you like.
Directions to serve Kalamari stew:
- Leave the kalamari in a strainer covered with cling film, in the fridge overnight to defrost, slowly. The next day wash thorougly drizzle with some vinegar and set aside until you prepare the rest of the ingredients.
- Chop the onion and slice the garlic and pepper.
- Add the oil in a big pot or frying pan and bring to the heat. Add the onion, garlic and pepper and saute until soft.
- Add the kalamari and cook over high heat for a couple of minutes.
- Add the wine, the tomato sauce the bay leaf and season to taste.
- Cook for 30 to 40 minutes. Serve with rice, french fries or some sour dough bread.
Below, in this post you will find useful tips and serving suggestions, as well as more seafood recipes you might like. This is a dish I had eaten a number of times in Italy but have never made at home myself until just recently. Calamari is best cooked either very quickly, such as deep fried calamari, or long and slow as in this dish. Anything in between can lead to calamari with the unpleasant texture of tough bubble gum. Mince the garlic and cut the onion into rings.
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