Calamari Ragout With Mussels and Shrimp - Ginsberg's Foods

Calamari Ragout With Mussels and Shrimp

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 Calamari Ragout With Mussels and Shrimp
Calamari Ragout with Mussels and Shrimp
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Servings
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 bunch Scallions finely chopped
  • 4 each medium tomatoes peeled, seeded and chopped
  • 2 tablespoons Tomato paste
  • 3/4 cup dry red wine
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • salt
  • Freshly ground black pepper
  • 2 tablespoons chopped flat leaf parsley
  • 1 pound Mussels
  • 1/2 pound shrimp shelled and deveined, 16 to 20 size
  • 1 pound Fisherman's Pride® calamari tubes cleaned and cut in 1 1/4-inch squares
Servings
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 bunch Scallions finely chopped
  • 4 each medium tomatoes peeled, seeded and chopped
  • 2 tablespoons Tomato paste
  • 3/4 cup dry red wine
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • salt
  • Freshly ground black pepper
  • 2 tablespoons chopped flat leaf parsley
  • 1 pound Mussels
  • 1/2 pound shrimp shelled and deveined, 16 to 20 size
  • 1 pound Fisherman's Pride® calamari tubes cleaned and cut in 1 1/4-inch squares
Calamari Ragout with Mussels and Shrimp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a medium saucepan over high heat until hot. Add the garlic and
  2. half the chopped scallions. Lower the heat and cook until golden.
  3. Add the tomatoes, tomato paste, red wine, lemon zest, thyme, salt and pepper.
  4. Cook over medium heat for about 10 minutes, stirring occasionally.
  5. Add mussels to the tomato sauce and continue to cook until you see them open, about 3 minutes. Add the shrimp and calamari to the tomato sauce and cook for 2 minutes only or until they are opaque all the way through.
  6. Serve the ragout (stew) with hot crusty bread or as a sauce for pasta. Sprinkle with the rest of the chopped scallions and parsley.
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