Calamari Stew

I woke up this morning thinking of some calamari we once had in Cotonou, Benin; a rich, thick, garlicky, tomato-ey, spicy stew.  We talked about it for days!  I just happened to have some calamari rings in the freezer :)  Perfect for this cold, rainy day.

As you like, you can serve this stew on top of rice but we were satisfied with a fresh, crispy baguette.

Calamari Stew

1 lb calamari

1 tbsp ras el hanout

1 onion, chopped

4 large garlic cloves, chopped

1 bell pepper, chopped

2 shallots, chopped

3 tbsp olive oil

1 cup wine

2 tbsp tomato paste

1 large can diced tomatoes

1 tsp piment d’Espelette

Salt and pepper

1 bay leaf

Coriander leaves

Mix the calamari with the ras hanout and set aside.  Saute the onion, garlic, bell pepper and shallots in the olive oil until very soft, about 5 minutes.  Add the wine and reduce the liquid to half.  Add the tomato paste, diced tomatoes, piment, salt, pepper, bay leaf, bring to a boil, then simmer for about 10 minutes.  Add the calamari and continue to simmer for an hour and 15 minutes, until very tender.  Sprinkle with the coriander leaves and serve with a fresh baguette.

Wine suggestion:  Beaujolais Village

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About cookinginsens

An American living in Burgundy, France
This entry was posted in African, African, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

22 Responses to Calamari Stew

  1. I love those rich calamari stews – excellent

  2. ceciliag says:

    oh i love that close up shot of the bubbly warm calamari goodness.. tasty.. c

  3. looks delicious.. it puts fried calamari to shame.

  4. What a perfect cold weather stew! I’ll definitely be making this for dinner!

  5. Gorgeous. I always like seeing new ways to cook calamari. It’s a Christmas Eve tradition in our house to have it and some other seafood dishes.

  6. Conor Bofin says:

    I am hungry as I read this. Glorious looking photos and so timely too. Today is the first really cold day here in Dublin and the thoughts of a warming stew are making me even hungrier. Off to the kitchen…..
    Conor

  7. Perfect use for the calamari I have in the freezer. Thanks for the idea! I’ll let you know how it comes out.

  8. Karen says:

    Sounds like a small portion would be a good way to start the Christmas eve feasting.

  9. Love the beautiful pictures on your blog! You should use one of the good ones for your header instead of that really dark/blurry one :/ Just saying! Can’t wait to try your Chorizo Shrimp recipe!

  10. i ove calamari in everything, enough said :)

  11. I haven’t come across piment d’Espelette before, I presume it gives the dish a particular flavour, if I can’t get hold of it what would be a good substitute?

  12. This sounds and looks wonderful – a spicier variation on the squid dishes we have here. I’m definitely going to try this!

  13. Jon says:

    Great post, had to try this, with a bit of culinary license: no ras el hanout on hand but I did have some 5-spice powder (bit warmer than ras probably) and instead of the piment, its southern neighbor pimentón de la Vera. Very good! Next time with more prep time available I’ll grind up a batch of ras el hanout.

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