Food Network: Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino"

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Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino"
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
2 cups cooked chickpeas
20 slices sweet soppressata
1/2 cup raisins
3 cups clam juice
8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved
1 cup basic tomato sauce, recipe follows
3/4 pound calamari (squid)
36 mussels, scrubbed and debearded
1 bunch mint leaves, torn
1/4 cup sliced fresh scallions
2 cups fresh spinach
Salt and pepper, to taste

Directions
In a large saucepot, combine the chickpeas, sopressata, raisins, clam

juice, tomatoes and tomato sauce and simmer until reduced by half. Season well with salt and pepper
and add the calamari and mussels and simmer the seafood slowly until just cooked through. Stir in
the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.

Ingredients
Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

Directions
In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme
and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and

bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot
cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in
the freezer.

Yield: 4 cups