Calamari Ragout With Mussels and Shrimp
Ingredients
  • 2tablespoons olive oil
  • 4cloves garlicminced
  • 1bunch Scallionsfinely chopped
  • 4each medium tomatoespeeled, seeded and chopped
  • 2tablespoons Tomato paste
  • 3/4cup dry red wine
  • Zest of 1 lemon
  • 1tablespoon fresh thyme or 1 teaspoon dried thyme
  • salt
  • Freshly ground black pepper
  • 2tablespoons chopped flat leaf parsley
  • 1pound Mussels
  • 1/2pound shrimpshelled and deveined, 16 to 20 size
  • 1pound Fisherman’s Pride® calamari tubescleaned and cut in 1 1/4-inch squares
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.