Catalan-style Calamari in Zimino

Ingredients

In this adaptation, we infuse the Italian dish of Calamari in Zimino with the unique flavors of Catalan cuisine. While the original Italian version primarily relies on garlic, chili flakes, and parsley for seasoning, the Catalan-style Calamari in Zimino incorporates traditional Catalan spices such as saffron and smoked paprika. Additionally, the Italian version typically uses Swiss chard in the stew, but we substitute it with spinach to align with the Catalan culinary tradition. We alse have the original recipe for Calamari in zimino, so you can check it out.

• 500g (1.1 lb) calamari, cleaned and sliced into rings 500g (1.1 lb) calamari, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200g (7 oz) fresh spinach leaves 200g (7 oz) fresh spinach leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Stir in the diced red bell pepper and cook for another 2 minutes.
4. 4.
   Sprinkle smoked paprika and saffron threads into the pan, stirring well to coat the vegetables.
5. 5.
   Add the canned diced tomatoes and bring the mixture to a simmer.
6. 6.
   Gently place the calamari rings into the pan and cook for 5 minutes, or until they turn opaque and tender.
7. 7.
   Stir in the fresh spinach leaves and cook for an additional 2 minutes, until wilted.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the flavors meld for a few minutes before serving.

Treat your ingredients with care...

• Calamari — To ensure tender calamari, avoid overcooking as it can become rubbery. Cook it just until it turns opaque and tender.
• Saffron threads — For optimal flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper along with the smoked paprika.
• Serve the Catalan-style Calamari in Zimino with crusty bread to soak up the flavorful stew.
• For an extra touch of freshness, squeeze some lemon juice over the dish just before serving.

Serving advice

Garnish each serving of Catalan-style Calamari in Zimino with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Serve it as a main course accompanied by a side of crusty bread or over a bed of saffron-infused rice for a complete meal.

Presentation advice

Present the Catalan-style Calamari in Zimino in a shallow bowl, allowing the vibrant colors of the stew to shine. Arrange the calamari rings on top of the stew, and sprinkle some freshly chopped parsley over the dish for an added pop of green.