[ Serves 4 ]
- 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
- 4 tablespoons extra virgin olive oil
- 1 sliced onion
- 3 garlic cloves, chopped
- 150 gms Tomatoes (blanched, deseeded and roughly chopped)
- 1 cup beer
- Salt and pepper
- 1/2 cup parsley, chopped
- 1/4 cup fennel fronds, chopped
Step 1 – Sauté onions and garlic: Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions Stir to coat with oil and sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Sprinkle some salt over it.
Add the garlic cloves and tomatoes and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice.
Add the beer, stir well, and increase the heat to high. Boil until the liquid is reduced by half.
Step 2 – Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1 hour. After an hour, taste a piece of calamari; it should be tender. If it’s not, keep simmering. Check for tenderness every 15 minutes afterward.
Season to taste with salt and pepper: Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine and serve.