Spicy Calimari Stew with Parmesan Sourdough Croutons
INGREDIENTS
  • 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
DIRECTIONS
  1. For the Croutons: Preheat oven to 400 degrees.
  2. Slice bread into 1 inch cubes.
  3. Drizzle with olive oil and season with salt, pepper, and garlic powder.
  4. Toss to coat.
  5. Spread in a single layer on a baking sheet and bake until golden and crisp, about 5 minutes.
  6. Using a micrograter, grate parmesan cheese generously over hot croutons. Set aside.
  7. 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.
  8. Add the tomatoes, stock, thyme, red pepper flakes, salt, and pepper.
  9. Bring the mixture to a simmer.
  10. Add the calamari and stir to combine.
  11. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes.
  12. Serve immediately with the croutons.