Spicy Calamari Stew with Garlic Toasts

By adriennehannis

Do not add calamari until right before you're ready to serve, or it will become rubbery.

Ingredients

• Calamari Stew:
• 3 tbsp. olive oil
• 4 garlic cloves, peeled and halved
• 2 cups dry white wine
• 2 15 oz. cans tomato sauce
• 2 tsp. chopped fresh thyme leaves
• 2 tsp. red pepper flakes
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 2 lbs. calamari, bodies thinly sliced, tentacles whole
• Garlic Toasts:
• 4 to 6 slices of rustic Italian bread
• Olive oil, for drizzling
• 2 to 3 whole garlic cloves, peeled

Preparation

Step 1

Preheat the oven to 350' F.

Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.

While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves.

Serve immediately with the calamari stew.