Calamari Stew With Garlic Toast Recipes

CALAMARI STEW WITH GARLIC TOAST

Steps:

• 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.

SPICY CALAMARI STEW WITH GARLIC TOASTS

Steps:

• Preheat the oven to 350°F.
• Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.
• While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.

MEDITERRANEAN FISH STEW WITH GARLIC TOASTS

Steps:

• To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
• Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
• Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.