ragu alla calamari (squid stew)
- Trumpeter
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ragu alla calamari (squid stew)
This is a simple recipe we love to cook every now and then as an alternative to the usual rings in batter or salt and pepper squid. It can be served with pasta, rice or just with some crusty bread to mop up the delicious sauce at the end. Leftovers refrigerate well and like all stews, ragu's, pasta sauces etc. It's even more awesome the next day.
Ingredients
2 brown onions finely diced
4-5 cloves crushed and chopped garlic
1-2 fresh diced green chillies, with seeds if you like it hotter
I cup fresh chopped parsley
4 med potatoes chopped into quarters (don't cut too small or they will cook too fast and fall apart)
700ml bottle tomato salsa
1 cup decent red wine like a cab sav
1-1.5kg fresh squid pieces (and tentacles if you like) around 5-6cm
1/4 cup olive oil
salt and black pepper to taste
Method
lightly brown onions in oil
Add squid and garlic and salt and pepper, saute together on high for a minute or two.
Add chillies potatoes and parsley, stirring to make sure nothing sticks.
Pour in salsa and wine and a cup of water
Turn down heat to low and simmer with a lid for an hour or longer, stir occasionally and add more water or wine
if the sauce starts to thicken up too much. Once the squid has become tender it's ready to serve.
bon appetit!
Ingredients
2 brown onions finely diced
4-5 cloves crushed and chopped garlic
1-2 fresh diced green chillies, with seeds if you like it hotter
I cup fresh chopped parsley
4 med potatoes chopped into quarters (don't cut too small or they will cook too fast and fall apart)
700ml bottle tomato salsa
1 cup decent red wine like a cab sav
1-1.5kg fresh squid pieces (and tentacles if you like) around 5-6cm
1/4 cup olive oil
salt and black pepper to taste
Method
lightly brown onions in oil
Add squid and garlic and salt and pepper, saute together on high for a minute or two.
Add chillies potatoes and parsley, stirring to make sure nothing sticks.
Pour in salsa and wine and a cup of water
Turn down heat to low and simmer with a lid for an hour or longer, stir occasionally and add more water or wine
if the sauce starts to thicken up too much. Once the squid has become tender it's ready to serve.
bon appetit!
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- Rank: Kingfish
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Re: ragu alla calamari (squid stew)
Grest recioe
Thanks for r the idea!!
Give it a go also
Thanks for r the idea!!
Give it a go also
you gotta hav a crack even if yr just pissin in the wind
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- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
- Has liked: 72 times
- Likes received: 977 times
Re: ragu alla calamari (squid stew)
Cheers mate! Thanks for the recipe. Sounds good. Will give this a go :thumbsup:
Re: ragu alla calamari (squid stew)
That recipe sound great Trumpeter will definitely try it out. Here is a recipe for stuffed squid that my mum makes and I'm there in a flash when she makes it.
Ingredients
4 small squid or 2 large
250g prawns, peeled and deveined
250g firm white fish fillets
1/2 teaspoon salt, divided
1 tomato, seeded and chopped
1 small onion, quartered
125ml olive oil
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon to garnish
Cooking
1. Preheat oven to 180 degrees C. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.
2.Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.
3 .Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.
4 .Place tomato, onion, olive oil, the rest of the salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.
5.Cover dish with aluminium foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.
Ingredients
4 small squid or 2 large
250g prawns, peeled and deveined
250g firm white fish fillets
1/2 teaspoon salt, divided
1 tomato, seeded and chopped
1 small onion, quartered
125ml olive oil
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon to garnish
Cooking
1. Preheat oven to 180 degrees C. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.
2.Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.
3 .Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.
4 .Place tomato, onion, olive oil, the rest of the salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.
5.Cover dish with aluminium foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.
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- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
- Has liked: 72 times
- Likes received: 977 times
- 4liters
- Rank: Premium Member
- Joined: Mon Dec 29, 2014 8:05 am
- Has liked: 6 times
- Likes received: 674 times
Re: ragu alla calamari (squid stew)
I might make this the Shoreham Special because I rarely come back from there without some squid, a fish or two and leftover prawns.Marty.A wrote:That recipe sound great Trumpeter will definitely try it out. Here is a recipe for stuffed squid that my mum makes and I'm there in a flash when she makes it.
Ingredients
4 small squid or 2 large
250g prawns, peeled and deveined
250g firm white fish fillets
1/2 teaspoon salt, divided
1 tomato, seeded and chopped
1 small onion, quartered
125ml olive oil
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon to garnish
Cooking
1. Preheat oven to 180 degrees C. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.
2.Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.
3 .Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.
4 .Place tomato, onion, olive oil, the rest of the salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.
5.Cover dish with aluminium foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
-
- Rank: Kingfish
- Joined: Sun Nov 11, 2012 7:42 pm
- Has liked: 26 times
- Likes received: 58 times
Re: ragu alla calamari (squid stew)
Great idea also
you gotta hav a crack even if yr just pissin in the wind