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Calamari Stew


1 1/2 lb. squid
1/4 cup flour
1/4 cup olive oil
1/3 cup butter
1 lg. onion, peeled and chopped
2 cloves garlic, chopped
12 parsley sprigs, leaves only
1/2 cup chopped peeled tomatoes
1/3 tsp. black pepper
Pinch crushed red pepper
Pinch of salt
1/2 tsp. basil
1/2 tsp. oregano

Clean squid and cut in 1 inch pieces. Sprinkle with flour. Combine olive oil and butter in pan and heat. Add onions and cook to medium brown. Add garlic and parsley; stir. Add squid, stir, cover and cook for 20 minutes. Add tomatoes, black and red pepper, salt, basil and oregano. Stir, cover and cook for about 45 minutes. Serve over a pasta of your choice.

Serves 4-5.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.