• Cooking Time: 10 minutes
  • Servings: 6-8
  • Preparation Time: 20 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.

Categories: Dinner  Low Fat  Lunch  Main Dish  Seafood  Soup  Soup  Vegetable 

Website Credit: http://www.foodnetwork.com/recipes/giada-de-laurentiis/calamari-stew-with-garlic-toast-recipe/index.html

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