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 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.