Braised Calamari, Fire Roasted Tomatoes, Blistered Heirloom Tomatoes & Fennel by Ivana Raca


Serves 4

  • 8 calamari tubes, cleaned and scored
  • 1 can Muir Glen Fire Roasted Tomatoes
  • 4 cherry tomato sprigs on the vine
  • 1 yellow onion, medium dice
  • 4 garlic cloves, slivered
  • 1/2 fennel, medium sliced wedges
  • 6 sprigs dill
  • 1/2 cup clam juice
  • 1 ounce butter, salted
  • 2 tbsp parsley, chopped coarse
  • 4 cherry peppers
  • 1/2 cup white wine
  • 1 tbsp kosher salt
  • 1 cup olive oil
  • 1 tsp crushed black pepper
  • 4 lemon, wedges


  • In a large non stick pan, place small amount of olive oil, diced onions, garlic slivers and sauté for 5 minutes on a medium low heat.
  • Deglaze with white wine. Add the Muir Glen Fire Roasted Tomatoes and simmer for 30 minutes at low heat.
  • In a mixing bowl season the cherry tomatoes and fennel with salt and pepper to taste and 1/4 cup of olive oil.
  • In another grill pan, grill fennel wedges, cherry tomatoes and calamari until charred and golden.
  • Place the fennel, calamari on top of the tomatoes and add clam juice, butter, and reduce for 5 minutes on the stove.
  • Once the flavours have developed add the remaining olive oil and dill. Adjust the seasoning with salt and fresh black pepper.
  • Serve table- side and squeeze lemon juice last minute before serving and enjoy!