Napolitan Calamari Stew Recipe
Enjoy the essence of the Mediterranean with this simple yet flavorful Napolitan Calamari Stew. Ideal for those who seek a taste of the sea, paired with earthy potatoes to satisfy even the heartiest of appetites. Follow these steps to create a meal that’s perfect for any day of the week.
Ingredients:
- 1 kg of potatoes
- 800 g of small squid, cleaned
- Olive oil for frying
- 2 cloves of garlic, thinly sliced
- 1 can of peeled tomatoes
- Salt, to taste
- Peperoncini (Italian hot chili peppers), to taste
- Fresh parsley, chopped (optional)
Preparation steps:
- Begin by preparing your ingredients. Peel the potatoes and cut them into small cubes.
- Heat some olive oil in a pan over medium heat and fry the potato cubes until they're golden brown and crisped to your liking.
- While the potatoes are frying, take another pan and heat some olive oil over medium-high heat.
- Add the small squid to the hot oil, searing them quickly.
- To the squid, add the thinly sliced garlic and sauté briefly, just until the garlic becomes fragrant. Be careful not to burn it.
- Open the can of peeled tomatoes and pour it into the pan with the squid and garlic. With a spoon, gently break up the tomatoes to help them cook down into a sauce.
- Season the tomato and squid mixture with salt and peperoncini according to your taste. Stir to combine all the flavors.
- Once the potatoes are fried to a desirable crispness, add them to the pan with the squid and tomato sauce.
- Allow the stew to simmer together for another 5 minutes over medium heat. This lets all the ingredients meld together and intensifies the flavor.
- If you're opting to include chopped parsley for added freshness and color, sprinkle a generous handful into the stew during the final minutes of cooking.
Serve this delicious Napolitan Calamari Stew hot, with a crusty loaf of bread to soak up all the amazing juices. Serves 4-6, depending on appetite and occasion.
