Calamari Ragout With Mussels and Shrimp
• 2 Tbsp olive oil
• 4 cloves Garlic, minced
• 1 bunch Scallions, finely chopped
• 4 medium Tomatoes, peeled, seeded and chopped
• 2 Tbsp Tomato paste
• 3/4 cup Dry red wine
• Zest of 1 lemon
• 1 Tbsp Fresh thyme or 1 tsp dried thyme
• Salt
• Freshly ground black pepper
• 2 Tbsp 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
Directions
- Heat the olive oil in a medium saucepan over high heat until hot. Add the garlic and half the chopped scallions. Lower the heat and cook until golden.
- Add the tomatoes, tomato paste, red wine, lemon zest, thyme, salt and pepper.
- Cook over medium heat for about 10 minutes, stirring occasionally.
- 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.
- 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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