Calamari Stew with Garlic Toast
Dive into the bold and comforting flavors of this **Calamari Stew with Garlic Toast**, a seafood lover's dream that combines tender calamari rings simmered in a rich tomato base with hints of garlic, red chili flakes, and dry white wine. The stew's robust flavors are perfectly complemented by buttery garlic toast, golden and crisp, ideal for soaking up every last drop of the savory broth. This recipe is a celebration of simple yet elegant weeknight cooking, ready in just an hour and bursting with Mediterranean-inspired goodness. Serve it hot as a satisfying main course with fresh parsley for a vibrant finish. Easy to make and irresistibly delicious, this dish is perfect for cozy dinners or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 2 cups fish stock (or chicken broth for substitution)
- 0.5 cups dry white wine
- 0.25 cups fresh parsley, chopped
- 1.5 pounds fresh calamari, cleaned and cut into rings
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread (such as baguette), sliced
- 4 tablespoons butter, softened
- 0.5 teaspoons garlic powder
- 2 tablespoons grated parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and red chili flakes, cooking for another minute until fragrant.
Pour in the crushed tomatoes, fish stock, and white wine. Stir well to combine.
Season the stew base with salt and black pepper. Bring to a gentle boil, then lower the heat and let it simmer for 20 minutes to allow the flavors to meld.
Add the calamari rings to the pot and cook for 7-10 minutes, or until they are tender and no longer rubbery. Be careful not to overcook.
Stir in the chopped fresh parsley and adjust seasoning if needed. Keep the stew warm while preparing the garlic toast.
Preheat the oven broiler. Spread softened butter on each bread slice and sprinkle with garlic powder. Optionally, top with grated parmesan cheese.
Arrange the bread slices on a baking sheet and broil for 1-2 minutes, or until golden and crisp. Keep an eye on them to avoid burning.
Serve the calamari stew hot in bowls, accompanied by the garlic toast for dipping.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
