Seafood, I personally love it. Shellfish in particular, I could eat every day. It tastes delicious and has many health benefits as well. I have the pleasure of working with Sizzlefish to bring you recipes with their natural seafood and fish which gets delivered right to my door. They offer premium quality, sustainable seafood that is perfectly portioned for easy, delicious meals. Whether you are cooking for a family, or just yourself, it is definitely convenient. I’m a mother and frankly, sometimes my child doesn’t want to eat what I’m having for dinner. I can take a portion of shrimp out of the freezer for just myself and there is no waste. Who am I kidding through, since my boy has been getting older, he eats twice as much as I do, and loves seafood now just as much as myself!
I wanted to create a versatile recipe that you could indeed use multiple types of seafood in it as I did, or just types you prefer. Calamari is not difficult to cook but you just need to understand timing. Calamari needs to be either cooked fast such as for fried calamari or sautéed quickly in order to remain tender. In just a couple minutes that tender, mild calamari we love can turn into a rubber band like texture. There is another way however. After approximately a half hour, calamari that has been simmering starts to again transform into that tender texture we all desire. How long exactly is the magic number? The easiest answer is, it depends. Although the calamari is fully cooked at 30 minutes, and safe to eat, it still may be quite tough. I check for tenderness then, then every 5 to 10 minutes until it is to my liking. On average I’d guess that the magic number is closer to 45 minutes,
but may take longer.
Originally I was just going to create a calamari dish, but I absolutely love shrimp and scallops as well, so I added those in. If you’d like, leave them out. That’s the joy of cooking, doing what you desire!
This dish creates a blissful mixture of seafood in a tomato and wine based broth that I personally love. Grab a few pieces of crusty bread to dunk in the broth and a glass of wine, and I’m fairly certain you won’t be disappointed. This recipe is very forgiving. If want a thinner sauce after your calamari is at its ideal tenderness, just add a bit of water to thin it out a bit. If you want the sauce a bit thicker, let it simmer longer. This recipe can be made on your stove top or on your grill. If cooking on your grill however, it's safer to run at a lower temp rather than running the risk of it cooking too fast and evaporating all of your liquid off before your squid is tender. If cooking it on the grill, just keep a closer eye on it and you’ll do just fine! I’m hard pressed to find something that I cook on my gas stove that
I can’t cook on any of my grills.
Calamari, Shrimp, and Scallops Recipe
Prep time 5 minutes/ Cook time 45 minutes
1 lb calamari rings and tentacles (defrosted)
4oz large wild gulf shrimp (defrosted)
4oz large scallops (defrosted)
5 slices bacon (diced)
1 small onion, diced
6 cloves fresh garlic, minced
2 tsp dried oregano
1/8 tsp dried red pepper flakes
2, 14.5 oz cans of stewed tomatoes
½ cup dry white wine
1 tbsp red wine vinegar
½ cup clam broth (may substitute vegetable or chicken stock)
2 tbsp vegetable oil
Parsley, flat leaf for garnish
Salt (sea salt or kosher salt to taste)
Black pepper (to taste)
Heat medium sized pot to medium heat and fry bacon until lightly browned. Add onions and sauté until softened and translucent. Add garlic and continue to cook for another minute. Add oregano and dried pepper flakes, stir into mixture.
Add calamari to pot and stir, cook for 2 minutes
Add wine to pot, increase heat to high, and cook for 3 minutes.
Add stewed tomatoes and clam broth to pot, stir.
Reduce heat to low, partially cover pot, and continue to simmer. After 30 minutes, uncover the pot, add the vinegar, and allow the sauce to slowly thicken, occasionally checking the calamari for desired tenderness. This may take 30-45 minutes on average, depending on the size of the calamari and personal preference. If too much liquid is evaporating off of the sauce, add ¼ cup of water to loosen it up again.
When calamari is just about to your desired tenderness, add the shrimp to the pot and stir.
Heat a small skillet to high. Pat scallops dry with a paper towel and lightly season with salt. Add the vegetable oil and sear the scallops for 2-3 minutes on each side until golden. Remove from skillet and add to tomato sauce.
Season sauce with salt and pepper to your liking if needed, garnish with fresh parsley.
Serve immediately and preferably with some great crusty bread.
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