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Calamari in Zimino - Squid with Spinach(Serves 4)
Calamari in Zimino - Squid with Spinach
Calamari in Zimino is a simple seafood stew from Tuscany that is made in one skillet with a short list of ingredients and cooked in less than 30 minutes. "In zimino" refers to a whole class of dishes in which the main ingredient (usually seafood) is braised in a combination of greens (spinach or Swiss chard), tomatoes, and aromatic vegetables cooked in wine. This dish may be served as an appetizer, as a light summer lunch or as a main dish on a cold winter night.
1 pound squid
1/4 cup olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
Pinch of red pepper flakes, to taste
Salt and pepper
1/2 cup dry white wine
10 to 12 ounces spinach or Swiss chard, coarsely chopped
3 medium tomatoes, seeded and diced
Toasted baguette slices, for serving
Cut the squid bodies crosswise into rings 1/4-inch wide and cut the tentacles into pieces 2-inches long. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and sauté until soft, about 3 minutes.
Add the carrot, celery, garlic, parsley, and red pepper flakes.
Sauté, stirring frequently, about 4 minutes. Season with salt.
Add the squid to the skillet with the vegetables; sauté for 2 minutes.
Add the white wine and spinach; stir well to coat the spinach with the pan juices. Stir in the tomatoes and season with salt and pepper.
Reduce the heat to low, cover the skillet and simmer gently for 20 minutes.
Serve in individual shallow bowls with slices of toasted baguette brushed with olive oil and rubbed with garlic.
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Enameled cast iron cookware provides even heat distribution and superior heat retention; colorful exterior enamel resists chipping and cracking. The inner cooking surface features a black enamel finish. For use on all cook tops including induction and oven safe.