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Spicy Calimari Stew with Parmesan Sourdough Croutons

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Member since 2007

Serves 6-8 | Prep Time 20 minutes | Cook Time 10 minutes


2 tablespoons olive oil
2 cloves garlic, cut in 1/2
1 28 moz. can crushed tomatos
1 cup chicken stock
1 teaspoon fresh chopped thyme leaves
2 teaspoons red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced and tentacles whole
6 slices sourdough bread
parmesan cheese
olive oil
salt and pepper
garlic powder

For the Croutons: Preheat oven to 400 degrees.

Slice bread into 1 inch cubes.

Drizzle with olive oil and season with salt, pepper, and garlic powder.

Toss to coat.

Spread in a single layer on a baking sheet and bake until golden and crisp, about 5 minutes.

Using a micrograter, grate parmesan cheese generously over hot croutons. Set aside.

For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic.

Add the tomatoes, stock, thyme, red pepper flakes, salt, and pepper.

Bring the mixture to a simmer.

Add the calamari and stir to combine.

Continue to cook until the mixture comes back up to a simmer, about 2 more minutes.

Serve immediately with the croutons.

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