Tocanita de calamari (Squid stew)

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Eu cand ma gandesc la tocanita sigur nu ma gandesc la calamari ci ma gandesc la tocanita bunicii de la tara pe care o mancam cu atata pofta cand eram mica (de altfel mancam orice cu pofta cand eram mica, dar asta e alta poveste), dar tocmai pentru ca e ceva neobisnuit am zis ca musai sa incerc. Calamarii imi plac, tocanita imi place, deci nu e loc de greseala.

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Ingrediente pentru 4 persoane (reteta preluata si adaptata din GoodFood)

800g calamari

700g passata de rosii

3 tije telina apio

4 morcovi

2 cepe mari

1l supa de legume

1 legatura de patrunjel

2 linguri ulei de masline

sare, piper

Telina apio si morcovul se taie rondele, ceapa se toaca fin si impreuna aterizeaza in tigaia in care in prealabil am incins uleiul de masline. Se calesc legumele vreo 10 minute, avand grija ca ceapa sa nu se arda. Se adauga passata de rosii, calamarii si se lasa pe foc 5 min, dupa care se adauga si supa de pui . Viitoarea tocanita se lasa la foc mediu sa fiarba molcom timp de o ora pana cand calamarii si legumele sunt fragede.

Tocanita se acompaniaza cu paine neagra si se presara deasupra muult patrunjel.

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Whenever I think about stew for sure I don’t think about squid, but I remember about my grandmother’s stew that I used to eat with so much pleasure when I was a child (actually, when I was a child, I used to eat everything with so much pleasure, but that’s a different story..).

It’s exactly because stew and squid for me are so different and unusual I thought to myself, this is something you need to try in your kitchen, so here is the plan, there is the stew. I love squid, I love stew, so together they were a total hit!

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Ingredients for 4 portions (recipe adapted from GoodFood)

800g squid (rings)

700g tomato passata

3 sticks apio celery

4 carrots

2 big onions

1l vegetable soup

a bunch of parsley

2 ts olive oil

salt and pepper


The celery sticks and the carrot need to be cut into rounds, the onions chopped and all this will land into a pan where you have heated the olive oil. Leave the ingredients to get a bit soft for about 10 minutes, but be careful not to burn the onions. Add the tomato passata, the squid rings and leave to simmer for about 5 minutes and then pour the vegetable soup. Leave the pan on medium heat for about one hour until the squid rings and the vegetables are soft.

Serve the stew with some brown bread and lots of parsley on top. 

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