Spicy Calimari Stew with Parmesan Sourdough Croutons
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
salt and pepper
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.