Caputo’s Calamari Stew

1/2 cup extra virgin olive oil
1 cup onion, chopped
1/2 cup carrot, peeled and minced
1/2 cup celery, chopped
3 cloves garlic, chopped
2 1/2 lbs. calamari, cleaned, rinsed and bodies sliced 1/2 inch wide
salt to taste
1/2 t crush red peppers
2 cups red wine
1 28 oz. can diced tomatoes
1 1/2 lbs. spinach, cleaned, dried and coarsely chopped
6 slices country bread, grilled or toasted

In a large casserole warm half of the olive oil and saute the onion, carrot and celery until they are translucent, about 5 minutes. Add the chopped garlic, mix and saute 5 more minutes. Stir in the calamari, salt, and red peppers, saute for 5 more minutes. Add the wine and tomatoes, stir well and top with the spinach. Cover, reduce the heat to low and cook undisturbed for about 25 additional minutes.

Remove from heat, adjust seasoning if necessary, top off with the remaining olive oil. Serve over the grilled bread and drizzle with additional olive oil at the table.

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