Wednesday, February 18, 2009

Calamari Beer Stew

I absolutely love Calamari but it's not often that I make it, mainly because it's one of those things that if you don't buy already cleaned and ready to cook, it is time consuming.

But once in a while, I don't mind.

I came up with this recipe earlier because what I originally had in mind was to fry the calamari rings, but I didn't feel like fried food and wanted something more of a stew, so this is what I came up with. So good!

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CALAMARI BEER STEW

1 lb calamari clean and cut into bite size pieces
1 medium onion, sliced
olive oil
1 packet mushroom/onion beef soup
1 bottle of beer
salt and pepper
paprika
garlic powder
1 small can of tomato sauce

In a large skillet add a little bit of olive oil, the calamari and the onion.

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Cook for a few minutes, then add the remaining ingredients and cover. Simmer on medium to low heat for about 45 minutes or until calamari is tender.

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Keep an eye on it and stir it once in a while, making sure there's enough liquid in there, if need be, add a little bit of water at a time.

When the calamari is ready, check to see if it's too watery, if it is, you can just dissolve some cornstarch in a little bit of water, add it to the skillet and stir constantly until the gravy is thickened.

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I served mine with Garlic mashed potatoes and I also sprinkled some parsley on top.

2 comments:

  1. I'm sorry but nobody here likes calamari especially me. Kae

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  2. Saw you over at The Front Porch and want to say that this looks AMAZING!!!!!!

    I'll have to check out more of your recipes. Thanks.

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