April 8, 2022
Mediterranean Tomato Stew with Calamari
Mediterranean Tomato stew with Calamari
Ingredients
- 3 garlic cloves
- 1 (4 oz.) red onion
- 2 tbsp olive oil
- 14 oz. (12⁄3 cups) canned whole tomatoes, peeled
- 2 (8 oz.) tomatoes
- 1 lb squid, cleaned
- 1 tsp fresh parsley
- 1 tsp fresh dill
- ½ tsp fresh rosemary
- salt and ground black pepper to taste
Instructions
- Mince the garlic and cut the onion into rings. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the canned tomatoes. Fill the empty can with water and add it to the pan. Simmer for a few minutes.
- Meanwhile, cut the fresh tomatoes into cubes. Slice the squid into rings. Add the squid and fresh tomatoes to the tomato sauce. Simmer for 5 minutes, or until the squid is cooked. Season with salt and pepper.
- Finely chop the herbs and add them to the soup right before serving.
Tip
If you like rosemary, you can cook it in the oil with the garlic from the beginning. This will produce a more pronounced rosemary flavor.
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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