Calamari Stew with Garlic Toast

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don't overcook squid. it gets like rubber

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I have all Giada's cookbooks and love her recipes but this one is a rare misfire. Didn't care for the combination of flavors at all. Fed 98% of this dish to the garbage disposal.

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i personally loved this dish, but NONE of my 3 kids were able to eat it as it really REALLY tasted of raw wine flavors. perhaps cooking it longer and really boiling out the wine taste before adding the calamari wouldve worked? I was apologizing through the entire meal

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This recipe is great, but I thought it needed a little added flavor. I added some oregano and thought that adding fresh chopped parsley and basil on the top would really set it off.

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Simple with great flavor!

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I haven't found a recipe by Giada yet that I haven't loved! She manages to create simple recipes that are really flavorful but that don't require unusual ingredients or spices that you'll never use again. This one was very easy and delicious. It also felt like a fancy treat having homemade calamari stew. I only used 1/2 tsp of the red peper flakes after reading the other reviews and that was a good idea, it was the right amount of spicy with only half. My grocery store didn't have enough calamari so I did half calamari and half shrimp and that was good. I think it might be even better to add a third type of seafood to mix it up, such as adding some scallops so there is a variety. Toasting the bread was a very nice touch too!

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This is a very simple recipe that can easily be modified to make fantastic.

Use 3 cans of name brand tomato sauce
1/2 the wine (you can always add more later
Add 1 jar of clam juice
1/2 the pepper flakes (you can always add more later
Add basil, oregano, and sugar to taste (until you feel you have the right blend
Add some water to increase liquid content
Add the calamari & a supplimental bag of frozen seafood mix... or double the amount of calamari required.

This will make for a more heartier soup/stew. I also added a can of sliced mushrooms too, but you can omit if you do not like mushrooms.

You can add more wine, water, sugar, etc... to taste after all of the seafood has simmered and the flavors have blended!

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The flavors are out of this world, especially if you use a quality wine because most of the flavor from the soup comes from the wine. I have made this soup several times and it is always soooo spicy. I have found if you use 1/2 tsp of red pepper flakes it comes out a tolerable spicy and is sooooo good. You can also you different seafoods, for instance, I have made it now with the calamari, shrimp, scallops, clams, etc., and the broth works with everything. Delicious but if you can't tolerate spicy, start slow with the red pepper flakes and work your way up.

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This stew was good, but I only used 1/2 tsp of red pepper flakes and its still pretty spicy. Also, I used a little more tomato sauce than she called for; the wine taste was a little too strong for me. Get some fresh calamari and you're good to go!

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I made this using the tomato sauce in Giada's Everyday Pasta book (which is a bit chunky since it's not pureed and simmered the calamari for just under an hour instead of the quick 2 minute version here. The calamari was perfectly tender and the flavors of the sauce really had time to develop. It was perfect with some crusty bread to sop up the sauce. And, the advantage of the slower braise are that the house smells amazing and leftovers reheat perfectly!