(WSVN) - Who knew calamari and kale could make for such a delicious combination? That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Alia Asher
The Restaurant: Boathouse at The Riverside, Fort Lauderdale
The Dish: Stewed Calamari
1 pound calamari tubes and tentacles (can use frozen; defrost before cooking)
1 tbs. olive oil
1 medium onions
3 garlic cloves
1/8 tsp. Scotch bonnet pepper (optional)
1 chopped small roma tomato
15 oz. can white northern beans
1 cup thinly chopped kale
2 tbs. pancetta
Salt and pepper, to taste
2 tbs. butter
3 sprigs of thyme
1 tbs. chopped parsley
1 cup clam juice
½ cup white wine
Method of Preparation:
- Clean and cut the calamari tubes into rings and separate the tentacles. Finely chop the onions, garlic, tomato, pancetta and Scotch bonnet.
- Heat the olive oil in a thick-bottomed pan. Add the onions, garlic, pancetta, tomato and peppers. Sauté them for five minutes. Deglaze with wine and add half of the butter along with calamari, thyme sprigs (left whole) and salt and pepper. Cook for a few more minutes, adding beans, kale and the remaining butter and clam broth.
- Simmer a few more minutes and serve.
Scoop calamari mixture into bowl or plate. Spoon extra sauce in the bowl or plate.
Serves: 4 small plates
River Rum Runner (includes blackberry brandy and banana rum)
Boathouse at The Riverside
620 E Las Olas Blvd.
Fort Lauderdale, FL 33301
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