Two-Hour Calamari Stew with Spinach
The flavor of calamari changes drastically when it cooks for a long time. It becomes very deep and rich. Make this!
- 1 red onion, roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 4 garlic cloves, peeled
- ¼ cup chopped fresh parsley leaves
- ½ cup extra-virgin olive oil
- 1 pound cleaned calamari, cut into rings, legs cut in half
- ½ cup dry red wine
- 1 recipe Quick Marinara Sauce
- Pinch dried red pepper flakes
- 1 (10-ounce) package curly spinach, stems removed and roughly chopped
- Salt and pepper, to taste
Place the onion, carrot, celery, garlic, parsley, and olive oil in a food processor. Pulse until the mixture is the texture of pickle relish.
Transfer the vegetable mixture to a saucepot and cook over medium heat, stirring frequently until it becomes golden in color, about 10 minutes.
Add the calamari and wine, and boil for about 2 minutes. Add the marinara and red pepper flakes. Reduce heat and simmer gently for 1½ hours, partially covered.
Add the spinach and simmer, partially covered, for 30 minutes. Season with salt and pepper, and serve over pasta or in a bowl with a slice of good crusty bread.
This mixture of ground veggies cooked in olive oil is known as a sofrito. Many Latin cultures have sofritos of some kind. Sometimes the vegetables and spices are cooked, and sometimes they're pureed raw. But they always play the same role of adding a lot of flavor.