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Hearty Stew for a Novice Calamari Chef

April 19, 1990

The recipe for Hearty Calamari Stew contains detailed preparation instructions and is well suited for the novice calamari chef.

In addition to calamari, a species of squid, the recipe calls for fresh tomatoes seasoned with onion, garlic, lemon juice, parsley and soy sauce. Serve in large soup bowls over steaming rice.

HEARTY CALAMARI STEW

1 pound calamari, thawed if frozen

1 tablespoon olive oil

1 medium onion, diced

1 clove garlic, pressed

1 pound tomatoes, coarsely chopped

1 tablespoon lemon juice

1/2 teaspoon sugar

1/4 teaspoon black pepper

3 tablespoons soy sauce

1/4 cup chopped parsley

Hot cooked rice

To clean calamari, remove head from body sac and discard viscera. Set aside heads and tentacles. Remove transparent quill from inside sac and wash insides. Pull off speckled outer skin covering sac. Cut tentacles from head and discard hard beak.

Slice calamari sacs crosswise into 1/2-inch rings. Set aside.

Heat oil in large skillet over high heat. Add onion and garlic and saute 1 minute. Stir in tomatoes, lemon juice, sugar, pepper and 1/2 cup water. Cook, stirring constantly, until mixture boils. Reduce heat and simmer, covered, 12 minutes or until onion and tomatoes are tender.

Stir in soy sauce and calamari rings and tentacles. Cook, uncovered, over medium heat 5 minutes longer or until calamari is opaque. Stir in parsley. To serve, ladle stew over rice in large soup bowls. Makes 4 servings.

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