Squid Stew in Red Wine

Squid Stew

2 Tbsp.. Extra virgin olive oil

2 large celery stalks, diced

18 baby carrots, sliced

1 medium sweet onion, diced

1 cup fennel, chopped (stalks and core removed)

2 tsp kosher salt

1 tsp. crushed red pepper flakes (optional)

¼ tsp. fresh cracked black pepper

1 ½ cups of dry red wine (I used a blend-Goats Do Roam 2009. Any dry red blend, Cabernet, Sangiovese, etc. will do).

3 cups of canned tomatoes

6 cups of stock (vegetable, seafood, chicken, or beef – can also mix half water)

3 cups fresh swiss chard, chopped roughly

1 lb. squid, tentacles and bodies cut into 1inch rings

Place large stockpot over medium heat; add extra virgin olive oil, celery, carrots, onion, fennel and 1 tsp. kosher salt. Stir occasionally 7-10 minutes until softened.

Add crushed red pepper and black pepper, stir.

Add red wine and turn heat to medium/high. Boil until reduced by half, stirring occasionally (about 5-7 minutes).

Reduce heat to medium.

Add tomatoes and their juices, crushing into pieces with your hands as you add

Add stock

Add greens

Add squid

Add remaining 1 tsp. kosher salt

Stir and cover.

Bring to light boil and reduce to a simmer for 45 minutes.

Drizzle with olive oil and top with grated romano cheese.

Serve with toasted baguette to sop up the juice.