| Total: | 12 min |
| Prep: | 5 min |
| Cook: | 7 min |
| Yield: | 4 to 6 servings, about 6 cups |
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, cut in 1/2
- 1 3/4 cups tomato sauce
- 1 cup white wine
- 1 teaspoon fresh chopped thyme leaves
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds calamari (squid), bodies thinly sliced and tentacles whole
- 4 to 6 slices of bread
- Olive oil, for drizzling
- 2 to 3 whole cloves garlic
Instructions
- For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts.
- For the Garlic Toast: Preheat the oven to 350 degrees F.
- Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 190 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 33 mg |
| Sodium | 470 mg |
Reviews
Great recipe. I did cut back on the red peppers so as not to make it too spicy. I added carrots and sautéed onion to this recipe. Also went half and half with calamari and sea scallops. Thickened the sauce with some tomato paste and last but not least ladled the stew over linguine. Delicious!
I thought this recipe was good, not great. I think the broth could have been cooked longer to develop the flavor. May be some basil and more red chili flakes or chili oil. It was super easy and I would definitely make again with these changes.
molto buono!
This is a super easy quick meal! I added some onion, red bell pepper and zucchini. I served it over penne pasta for the kids and they cleaned their plates.
Very good. Very quick and easy to make. I will definitely make this one again!
This recipe was really easy to put together and tasted very good. I highly recommend it. Calamari is so inexpensive that it’s a cost-effective, time-efficient, and fancy meal all in one.
Loved it! I added 3 sauted zuccini chopped into small bite size pieces, (I’m always trying to get those vegies in).
I’m glad I read the other reviewers’ comments and used pasta sauce (I used Classico Tomato & Basil) instead of just tomato sauce — would have been too bland. Be sure to use a good wine that you like to drink! I used Chardonnay, which I just wanted to get rid of, and it came through in the flavor of the stew — I won’t do that again… I ended up adding fresh oregano and more garlic. I didn’t have red pepper flakes on hand, so used a few spashes of LA hot sauce to give a bit of zip, and that worked out fine. I added a seafood mix and escargot too, but think maybe it competed a bit much with the calamari, so will make it “pure” next time. This is very good, and I will definitely make it again.
I didn’t realize till I opened the package that my fish guy forgot to put tenticles. He gave me all tubes! Still turned out real yummy tho.
I also want to try her fried calamari recipe too!
I ADDED SHRIMP AND FRESH OREGANO. REALLY GOOD. I SAW GIADA MAKE THIS AND SHE USED BOTTLED SPAGHETTI SAUCE SO THE RECIPPE’S MISLEADING AS IT CALLS FOR “TOMATO SAUCE”. HAD I NOT SEEN THE SHOW I WOULD HAVE USED REGULAR OLD TOMATO SAUCE AND IT WOULD HAVE DEFINITELY BEEN A MISTAKE UNLESS YOU PUT IN ALL YOUR OWN SPICES. I USED CLASSICO WITH ONION AND BASIL.