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Calamari Stewed with Tomatoes
Calamari Stewed with Tomatoes
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Succulent Southern Italian calamari stewed in rich tomato sauce with onion, fennel, garlic, red wine, and parsley. Serve with crusty bread for the perfect dip!
Ingredients:
  • 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 1 sliced onion
  • 1 fennel bulb, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup Sambuca or other anise-flavored liquor
  • 1 cup red wine
  • 1 28-ounce can of crushed tomatoes
  • Salt and pepper
  • 1/2 cup parsley, chopped
  • 1/4 cup fennel fronds, chopped
Instructions:
  • Heat olive oil in a large pot. Sauté onions and fennel until they begin to color, about 5 to 6 minutes. Add garlic and tomato paste, stir well, and cook for another 2 to 3 minutes.
  • Pour in the red wine and stir it thoroughly, then turn up the heat to high. Let it boil until the liquid has reduced by half.
  • Pour in the luscious Sambuca and vibrant crushed tomatoes, then gently stir to combine.
  • Add the calamari to the pot and let it simmer for at least 1 hour until tender. Taste a piece of calamari to ensure it's cooked to perfection. If not, continue simmering and check tenderness every 15 minutes.
  • Taste the tender calamari stew, adjust seasoning with salt and pepper if necessary. Add chopped parsley and fennel fronds, stir to combine, and serve.

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