Food Find: Portuguese Style Calamary Stew

29 Jun

Neil and I absolutely love shopping at Fiesta Farms in Toronto. It’s a bit like our foodie Disneyworld. The place is filled with amazing ‘food finds’, so it’s fitting to write my first Food Find post about a product we discovered on our last trip there.

The variety of interesting ethnic foods at Fiesta Farms is amazing. Never would have I imagined that the canned fish section would be so appealing. Actually, when Neil spotted his first tin of ‘Calamary’ stew I think I scoffed at the thought and told him to put it back. But the adventurous food-lover in him pressed on and I’m so happy he made us buy some because it’s delicious and adds so much to a quick and easy pasta!

We’ve tried two different kinds now, and particularly enjoyed this one. Your initial gut reaction might be “Ew, gross!” but if you’re into food, try it out and you’ll probably be as pleasantly surprised as I was.

Here’s a really quick pasta dish we threw together tonight that impressed us both.

Linguine with Portuguese ‘Calamary’, Lentils and Garlic Scapes.

2 garlic scapes, chopped (or 1 garlic clove)

1/2 can of lentils

1 tin of Portuguese style ‘calamary stew’

Frozen spinach, thawed and drained

White wine

A few fresh basil leaves, chopped

Fresh parsley, chopped

Crushed chili flakes (a few pinches)

S&P

Sautee the garlic scapes and chili flakes in a bit of olive oil. Add the ‘calamary’ with a bit of the oil/sauce from the tin and sauté. Add in a few splashes of white wine and let it cook off for a few minutes. Add the lentils with some of the lentil liquid, then add the spinach. Let it all amalgamate for a few minutes. Add salt and pepper to taste and you can add a bit of water to make it saucy.

Mix in cook pasta (we used linguine) and season again with salt and pepper to taste. Plate the pasta and add a good amount of freshly chopped parsley and a drizzle of good olive oil to finish.

Advertisements

5 Responses to “Food Find: Portuguese Style Calamary Stew”

  1. Mary Luz June 30, 2010 at 1:07 pm #

    Fun and I would never have thought to pick up “Calamary!” Good on Neil for being so adventurous! 🙂

  2. Andreas Duess July 8, 2010 at 2:11 pm #

    Nice, but why would you use frozen spinach this time of year? 🙂

    • Jenny Tryansky July 8, 2010 at 2:43 pm #

      Touche! 🙂
      Had we had fresh spinach in the fridge we definitely would have used it, but since this was a quick dinner made with stuff we already had, we used frozen. We always keep frozen spinach in the house and throw it into lots of dishes!

Trackbacks/Pingbacks

  1. Freezing Summer with Garlic Scape Pesto « Communal Table - August 20, 2010

    […] scapes are cooked. Jenny and I got garlic scapes in a few of our basket deliveries this summer, and an earlier post I wrote talked about the first recipe I used them […]

  2. Romesco-inspired Shrimp Pasta and a Contest « Communal Table - March 19, 2011

    […] I don’t usually get too excited about jarred or packaged food products. That’s not to say we don’t use them in our kitchen. As much as I’d always like to make my own pesto, or cook and puree my own tomatoes for sauce, the logistics of finding the time and the fresh ingredients needed for these things is not always possible. And so, we keep some jarred, tinned or otherwise packaged products on hand in our kitchen out of pure necessity. Once in a while, we’ve been so happy with the taste and versatility of these kinds of ingredients that we’ve written about them here. […]

Tell us what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: