Greek Calamari Stew

Serves: 6

Ingredients

1 lb calamari, cleaned and thinly sliced into rings, plus tentacles
5 T extra virgin olive oil, plus more for drizzling
1 large leek, white part sliced into thin strips
3 large garlic cloves, minced
1 8-inch chilaca pepper, minced with seeds (optional)
2 pinches of chili pepper flakes, to taste
1 1/2 lb tomatoes, cored, peeled and pureed
1/2 jar (100 g or 3.5 ounces) tomato paste
1 C white wine
juice from 2 large lemons (about 1/4C)

Directions

This lovely light stew is easy to make and wonderful as the tomato season allows us to enjoy its bounty. Choose a mix of tomatoes - part heirloom, part plum - to give the stew a smooth and slightly hearty texture. The chile is a California-style addition to the traditional Greek combination of lemon, dill and oregano; it's fun to add if you can get it (see my blog about the chilaca chile). Even if you don't like hot & spicy dishes, I highly recommend adding the chile pepper flakes since it does so much for enhancing the flavor; even a little boosts the flavor without adding too much heat. Be generous with drizzling olive oil in at the end - it can round out the flavors so well even when you might be tempted to add more salt.

Directions:

1.     Prep squid: clean and slice calamari into ½” rings; save tentacles.

2.     Prep tomatoes: Fill a medium-size pot halfway full of water, cover, and bring to a boil. Remove each tomato core with a paring knife and pierce the skin on bottom with an “X”.  Lower the tomatoes into boiling water and let cook 1 minute. Prepare an ice bath by filling a large bowl with half ice and half water. Place tomatoes immediately in ice bath when done. Peel the tomatoes – the skins should slide off easily. Puree tomatoes in a bowl with a handheld blender.

3.     Sauté and simmer: In a medium saucepan, sauté leeks, garlic, pepper and a couple pinches of sea salt in 2 T olive oil over medium heat for 3 minutes (do not burn). Add and combine pureed tomatoes, tomato paste, white wine, lemon juice, 3 T olive oil, a pinch each of oregano & dill, salt and pepper to taste. Bring to a rolling simmer then bring down to lowest possible simmer. Once bubbles have disappeared, add calamari and simmer, uncovered, for 15-20 minutes or up to one hour to enhance flavor. Before serving, add the rest of the herbs and season with salt, pepper, a drizzle of olive oil or lemon, if desired. The calamari should be tender and the sauce should taste a little piquant with the play of herbs and lemon. Serve over rice, mashed potatoes, roasted vegetables or squash.

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