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.
Serve with toasted baguette to sop up the juice.
