Soupy Calamari Tomato Stew

40 min
Medium

4 servings

🧅

2

Shallots

🧄

2 cloves

Garlic

🍃

1

Bay Leaf

🌶️

1

Dried Chili Pepper

🫒

30 ml

Olive Oil

🍅

400 g

Tinned Tomato

🦑

500 g

Calamari

🌿

1 bunch

Parsley Leaves

🧂

5 g

Salt

🧂

2.5 g

Pepper

Preparation Steps

  1. Step 1/6

    Sauté shallots, garlic, bay leaf, dried chili pepper in olive oil.

  2. Step 2/6

    Add tinned tomato and its juices.

  3. Step 3/6

    Add calamari, cut into rings and bite-sized pieces.

  4. Step 4/6

    Simmer for about 25-30 min or until the calamari is tender.

  5. Step 5/6

    Toss in some whole parsley leaves to wilt in the hot liquid.

  6. Step 6/6

    Drizzle with olive oil; add salt and pepper to taste.

Composition

Ingredients

Types

Vegetables, Herbs, Spices, Oil, Seafood

Ingredients

Shallots, Garlic, Bay leaf, Dried chili pepper, Olive oil, Tinned tomato, Calamari, Parsley leaves, Salt, Pepper

Allergens

Shellfish

Dietetics

Dietary regimen

Pescatarian, Gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cooking pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Soupy

Flavors

Savory, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3-4 days, freezer : 1 month