Italian stewed Calamari

Italian stewed Calamari

Stewed calamari are an undeniably sensational fish dish. The sea scent of the squid mingles with the earthy scent of the tomatoes like never before, and a
snowfall of bright green parsley makes this spectacle even more magnificent.

I love to accompany my calamari with a few slices of toasted bread, which gives an irresistible crunch to the dish, but above all makes it possible to collect all the tomato sauce left in the pot. Let’s face it, who has never made a sublime scarpetta directly from the pot? I claim it’s the best part of cooking.

So, get the following ingredients and strap on your apron. Ready to enjoy a sensational taste of the sea!

Italian stewed Calamari

Italian calamari stew: about squids

Squid is a member of the mollusc family, more precisely the cephalopod family (cuttlefish, squid, octopus). Molluscs provide good amounts of iron and calcium, and cephalopods in particular contain moderate amounts of purines.

What are purines? Purines are molecules found in DNA and RNA, and are divided into endogenous (produced by the body) and exogenous (taken in with food). The latter are metabolised by the liver, which produces uric acid, a waste product that is first released into the bloodstream and then excreted in the urine.

However, uric acid can accumulate in the bloodstream and give rise to hyperuricemia, which can lead to kidney stones or gout. So we should be careful about the amount of purines we consume, which are rich in alcohol and saturated fats.

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Italian stewed calamari recipe

Vittoria
Stewed calamari are an undeniably sensational fish dish. The sea scent of the squid mingles with the earthy scent of the tomatoes like never before.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
 
 

Tomato sauce

  • 1 clove of garlic
  • 800 g peeled tomatoes
  • olive oil

Squid

  • 1 kg cleaned squid
  • 1/3 glass of white wine
  • salt and chilli pepper
  • chopped parsley

Instructions
 

  • First prepare the tomato sauce: fry a clove of garlic in a large pan with plenty of oil.
  • Then crush the peeled tomatoes with a fork and pour them into the pan.
  • Cook on a low flame for about 30 minutes. Finally, add salt and, if you like, a pinch of chilli pepper.
  • In the meantime, prepare the squid: remove the skin and then cut into 1-2 cm strips. Wash the strips and then drain them.
  • In another frying pan, fry a clove of garlic in plenty of oil and when golden brown, fry the squid for a few minutes, or until the tentacles have curled up.
  • Pour in 1/3 glass of wine and let it evaporate.
  • Now transfer the squid to the tomato sauce.
  • Add salt and, if you like, a pinch of chilli pepper.
  • Cover with a lid and cook over a low heat for 10 minutes.
  • Finally, sprinkle with a handful of chopped parsley and enjoy hot, perhaps with a few slices of toasted bread!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

pinot

Pinot Grigio GoldVine
IGT White Blend of Pinot Grigio from Veneto, Italy

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