Calamari Stewed with Crushed Tomatoes
Made with Crushed Tomatoes & Tomato ‘Nduja
2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
4 Tbsp extra virgin olive oil
1 sliced onion
1 fennel bulb, chopped
3 garlic cloves, chopped
2 Tbsp spicy Tomato ‘Nduja
1 cup dry red wine
1 jar of Crushed Tomatoes
Sea Salt and Black Pepper
1/2 cup freshparsley, chopped
1/4 cup fennel fronds, chopped
Sauté onions, fennel, garlic: Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and fennel. Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some sea salt over it.
Add the garlic cloves and spicy Tomato ‘Nduja and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice.
Add the red wine, stir well, and increase the heat to high. Boil until the liquid is reduced by half.
Add the the Crushed Tomatoes.
Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1 hour. After an hour, taste a piece of calamari; It should be tender. If it’s not, keep simmering. Check for tenderness every 15 minutes afterward.
Season to taste with sea salt and black pepper: Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine and serve.