Braised calamari recipe with fire roasted and cherry tomatoes, cherry peppers and yellow onion.

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

  • 4 Servings

Ingredient List

  • 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

Preparation

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