Author Notes
I love calamari, but have really only enjoyed it fried with a side of romesco. Even then its still a bit chewy sometimes. My dish is kindof a spin-off from a Greek shrimp, tomato & feta recipe we love from Williams-Sonoma. I decided to experiment and give squid a try to see if braising would make this chewy squirmy thing tender, and it worked! With a few variations and new ingredients I somehow created a new dish that is rustic, hearty, and delicious!
—Danielle Prewett
Ingredients
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4 tablespoons
Olive Oil
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2
Large Shallots, thinly sliced
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2
Cloves of Garlic, Minced
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1-2 teaspoons
Red Pepper Flakes ( This puts a little kick in the dish)
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1/2 cup
Dry White Wine
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2
Cans of Fire Roasted Tomatoes, Juice Reserved (Can also roast your own tomatoes, I love the smokey flavor it adds)
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1 tablespoon
Oregano
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1 1/2 pounds
Calamari, (Tubes and Tentacles) Tubes Cleaned and sliced into 1/2" rings
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2 cups
Chopped Fresh Spinach
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1 1/2 ounces
Chèvre Goat Cheese
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Salt and Pepper to taste
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Serve with Toasted Bread for dipping.
Directions
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Heat oil in a saute pan over medium heat. Add Shallots and saute until soft, about 3 minutes.
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Add Garlic and red pepper flakes and continue to cook until fragrant.
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Deglaze with pan with white wine and add tomatoes. Season with oregano. Bring to a soft boil.
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Add calamari and turn heat down to low. Cover and cook for approximately 20-25 minutes. The calamari should not be chewy but tender. Cook longer if needed.
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Stir in the spinach and goat cheese. Allow to cook with the lid off for about 5 more minutes or until the greens are tender and the cheese has melted. Add reserved tomato juice if you desire a thinner sauce.
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Season with Salt and Pepper and serve with toasted bread or on top of cooked pasta.
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