Ingredients with Measurements:
- 2 lbs squid, cleaned and cut into rings
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup white wine
- 1 can (14 oz) diced tomatoes
- 1/2 cup water
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the squid rings and sauté for a few minutes until they start to release their juices.
4. Pour in the white wine and let it simmer for a minute or two.
5. Add the diced tomatoes and water, and season with salt and pepper to taste.
6. Bring the stew to a simmer, then reduce the heat to low and let it cook for about 30 minutes, or until the squid is tender.
7. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Squid can be substituted with other seafood such as shrimp or mussels.
- White wine can be substituted with chicken or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Add a pinch of red pepper flakes for some heat.
- Add a can of cannellini beans for a heartier stew.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Do not overcook the squid or it will become tough and rubbery.
- Serve the stew with crusty bread for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Crusty bread
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the squid is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Buridda di Calamari is a traditional Italian seafood stew that originated in Liguria, a coastal region in northern Italy.
Flavor profiles:
- Savory, tangy, slightly sweet
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Italian