Calamari stew with garlic and tomatoes from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 282) by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on March 08, 2018

    I didn't exactly follow the recipe so take this review with a grain of salt. I used all the ingredients called for just in different quantities based on what I had. These are the changes that I made: reduced olive oil to 1 T, used 1 onion, 1 pound squid, 2 cans of tomatoes and kept everything else the same. What I made was delicious but it turned out to be more of a tomato stew with some squid rather than a squid stew with some tomato. Served over rice with parsley and celery leaves for garnish. The squid took closer to an hour to become tender. I think this would be equally good with shrimp or a firm white fish.

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