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Calamari Ragout with Mussels and Shrimp
Courtesy of Ruggiero Seafood
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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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
Freshly ground black pepper
2 Tbsp. chopped flat leaf parsley
1 lb. mussels
1 lb. uncooked shrimp (16 to 20 size), shelled and deveined
1 lb. Fisherman's Pride calamari tubes, cleaned and cut in 1 1/4-inch squares
What to do:
1. 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
2. Add the tomatoes, tomato paste, red wine, lemon zest, thyme, salt and pepper. Cook over medium heat for about 10 minutes, stirring occasionally.
3. 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.
4. Serve the ragout (stew) with his crusty bread or as a sauce pasta. Sprinkle with the rest of the chopped scallions and parsley.
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