Florentine Stewed Calamari with Swiss Chard
Dive into the flavors of coastal Italy with this Florentine Stewed Calamari with Swiss Chard, a hearty and elegant seafood dish that’s perfect for cozy dinners or special occasions. Tender calamari is gently simmered in a rich tomato and white wine broth, infused with aromatic garlic, dried oregano, and a touch of red pepper flakes for subtle heat. Swiss chard adds a vibrant, earthy contrast while soaking up the dish’s bold flavors. This one-pot meal requires just 20 minutes of prep and is ready in under an hour, making it an impressive yet surprisingly simple option. Serve it with a squeeze of zesty lemon and crusty rustic bread to mop up the luscious sauce. Ideal for seafood lovers and anyone seeking an authentic taste of Mediterranean cuisine, this dish is both nourishing and irresistibly delicious.
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Recipe Information
Ingredients
- 500 grams calamari (cleaned, tubes and tentacles)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 400 grams crushed tomatoes
- 120 milliliters dry white wine
- 120 milliliters fish or vegetable stock
- 250 grams Swiss chard (stems removed, leaves chopped)
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
- 4 slices rustic bread (for serving, optional)
Instructions
Rinse the calamari under cold water and pat it dry with a paper towel. Slice the tubes into 1-centimeter rings and leave the tentacles whole.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the calamari to the skillet and cook for 2-3 minutes, stirring frequently, until the pieces just begin to firm up. Remove the calamari and set it aside temporarily.
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits on the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, fish or vegetable stock, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer.
Return the calamari to the skillet, along with the chopped Swiss chard. Stir everything together to combine.
Cover the skillet with a lid and let the stew simmer gently over low heat for 25-30 minutes, stirring occasionally, until the calamari is tender and the flavors are well developed.
Taste and adjust seasoning if needed. Add fresh parsley and stir to combine.
Serve the Florentine Stewed Calamari hot with lemon wedges on the side for squeezing over. Optionally, pair with rustic bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 28.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4028 mg | 86% | |
*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.
