About
A unique and fun way to eat calamari, this squid stew allows the squid to be cooked with a gentle method so it will not render itself tough, but tender. The stew is seasoned with onions, green bell pepper and garlic sauteed in plenty of olive oil. Tomato sauce and red wine is added for the calamari to simmer in.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 medium – 2 1/2" diameter x 2 3/4" green bell pepper
- ½ small onion
- 3 clove garlic
- ¼ teaspoon coarse kosher salt by morton
- 2 tablespoon extra virgin olive oil
- 1 ¼ pound frozen raw calamari by great value 🦑
- 3 fluid ounce red wine
- 1 ¾ cup tomato sauce
- 4 tablespoon cilantro
- ¼ teaspoon coarse kosher salt by morton
- 3 cup cauliflower rice
Instructions
- Heat a large sautoir over medium-high heat until the pan is hot. Add 3 tablespoons of olive oil then the green bell pepper, onion and garlic. Saute until onions and bell peppers are translucent. Add ¼ teaspoons of kosher salt. Remove the vegetables to a bowl and set aside.
- Add 2 tablespoons of olive oil to the pan and add the calamari, then immediately add the red wine, tomato sauce and cilantro. Give it a stir.
- Then add the previously sauteed vegetables. Cook until the calamari has reached 145 F, only 3-4 minutes max. Add the final ¼ teaspoon of kosher salt, adding another ¼ teaspoon if you would like. Serve over cauliflower rice. Each bowl should have ¾ cup of cauliflower rice each.
Nutrition Facts
- Servings: 4
- Calories: 328.4kcal/954.2kJ (per serving)
- Fat: 19.6g (per serving)
- Carbs: 13.1g (per serving)
- Protein: 26.1g (per serving)
