Calamari and Pea Stew
April 27, 2010
In the spirit of following recipes of late, I chose a calamari stew recipe from Mario Batali's cookbook to cook a pound of calamari I bought from the store. I cut only 2 corners: I had less calamari and I used a jar of delicious Cucina Antica tomato basil sauce instead of making my own sauce. The stew is really delicious even in this warm weather today. I suggest serving with a fresh baguette.
You will need:
- 1 lb calamari, cleaned, and sliced into 1/2 inch pieces
- 3 celery pieces shopped
- 1 white onion sliced into 1/4 inch rounds (I also added a large shallot, minced)
- 4 cloves crushed garlic
- 4 anchiove filets
- 2 red chile peppers (dry)
- 1/2 c white wine
- 1 c marinara sauce
- 2 tbsp white wine vinegar
- 1 c peas (frozen is fine)
Saute the onions, garlic, celery, chile and anchiovies over medium heat for 10 mins.
Add calamari, marinara, wine, and vinegar and cook covered over low heat for one hour. Raise heat and add peas and simmer for 10 mins.
Serve hot with bread.
