SicilianItalian
Baked Calamari Stew
by Casa Pappagallo · 705K subscribers on YouTube
A Sicilian-inspired dish of calamari, potatoes, and peppers slowly baked in a tomato sauce with garlic and parsley.
- Difficulty
- easy
Ingredients
10 items- Calamari (sacche e tentacoli)About 500 g for the dish
- Potatoes2–3 medium potatoes
- Green Peppers2 green peppers
- Garlic2 cloves
- ParsleyA bunch, finely chopped
- Extra Virgin Olive OilGenerous amount
- Pomodori (pelati o freschi)Moderate amount, about 200 g
- 1 pcsHot Chili PepperWhole small chili, or to taste
- SaltTo taste
- Black PepperTo taste
Method
- Clean the calamari: remove the inner white filament and cut the sac into rings; set aside the tentacles.
- Peel and dice the potatoes into bite-sized pieces.
- Cut the green peppers into large chunks, removing seeds and white pith.
- Finely chop the garlic and parsley.
- Heat a generous amount of olive oil in a cast-iron or ovenproof casserole over medium heat.
- Add the garlic and a little parsley, then the potatoes and peppers. Sauté for about 2 minutes.
- Add the calamari (rings and tentacles) and season with salt, pepper, and a small whole chili pepper.
- Add a moderate amount of chopped tomatoes (fresh or canned). Stir to combine.
- Bring to a simmer, then cover and transfer to a preheated oven at 180°C (350°F).
- Bake for 40–50 minutes, until the calamari are tender and the potatoes are cooked through.
- Just before serving, sprinkle with fresh parsley.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
