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!
- Serves 2-4
Large Shallots, thinly sliced
Cloves of Garlic, Minced
Red Pepper Flakes ( This puts a little kick in the dish)
Dry White Wine
Cans of Fire Roasted Tomatoes, Juice Reserved (Can also roast your own tomatoes, I love the smokey flavor it adds)
1 1/2 pounds
Calamari, (Tubes and Tentacles) Tubes Cleaned and sliced into 1/2" rings
Chopped Fresh Spinach
1 1/2 ounces
Chèvre Goat Cheese
Salt and Pepper to taste
Serve with Toasted Bread for dipping.
- Heat oil in a saute pan over medium heat. Add Shallots and saute until soft, about 3 minutes.
- Add Garlic and red pepper flakes and continue to cook until fragrant.
- Deglaze with pan with white wine and add tomatoes. Season with oregano. Bring to a soft boil.
- 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.
- 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.
- Season with Salt and Pepper and serve with toasted bread or on top of cooked pasta.