- 4
Ingredients
- 2 medium tomatoes, peeled, seeded and chopped fine (or 12 oz of canned San Marzano tomatoes without juice)
- 2 oz extra virgin olive oil
- 1 yellow onion, fine dice
- 1 celery stalk, fibrous portion peeled and cut into a fine dice
- salt and fresh cracked pepper
- 1 1/2 lbs Swiss chard, washed and sliced into 1-inch stripes
- 1 lb squid, cleaned and sliced into 1/2-inch rings
- 1 tbls parsley, minced for garnish
Preparation
Step 1
Pour the olive oil into a large pan over medium heat and bring up to cooking temperature.
Add the onions and celery with a generous pinch of salt and allow to sweat, in the pan, for 5 minutes. Add the tomato, Swiss chard, another pinch of salt and cracked fresh pepper. Cover the pot and turn the heat to low.
Cook for 10 minutes and return to the pot to stir, making sure to mix all ingredients together well.
Cover the pot again and allow to cook for another 25 minutes.
Remove the lid, turn the heat up to medium and add the squid. Allow to cook uncovered for 10 minutes, stirring from time to time. Taste for seasoning and adjust with salt and pepper if necessary.
Plate onto warmed plates by spooning a mound of the stew in the center of the plate with a generous amount of broth around it.
Sprinkle with parsley, clean the rims of the plates and serve.