Calamari in umido con biete - Calamari Stew with Swiss Chard

This is a Tuscan family recipe I make again and again, all the year round. And everybody likes it.  In winter I serve the calamari with polenta, in summer with grains. Always tepid.

If you buy already cleaned calamari from your fishmonger, the dish becomes easy and quick to prepare. I like to include the calamari tentacles, which give crunchiness to the dish.

Three are the essential flavouring ingredients: dry white wine, anchovies in oil and bay leaves. Remember that anchovies are salty, so be careful with salt.

Add parsley at the very last moment to keep its full flavour and aroma.

Calamari in umido con biete
Calamari stew with Swiss chard

1 kg calamari with their tentacles, already cleaned
4 anchovies in oil
¼ teaspoon dried chilli
2 large blond onions, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
100 ml dry white wine
2 bay leaves, torn
500 g Swiss chard, washed and shredded
A bunch of flat-leaf parsley, chopped
Sea salt
Extra virgin olive oil

Serves 5 to 6
Preparation time: 15 minutes
Cooking time: 45 minutes

1. Halve lengthways the calamari body and cut it into 1 cm strips; chop the tentacles. 
2. In a pot, heat 2 tablespoons of oil and sauté the onions for 5 minutes on low heat. 
3. Stir in garlic, chilli and anchovies and cook for 2 minutes until the anchovies have dissolved. 
4. Stir in the calamari and continue cooking for 5 minutes on medium-high heat, turning it over and over. 
5. Add the tomato paste and sauté for a further minute. 
6. Pour in the wine and leave to evaporate for 1 minute. 
7. Add the bay leaves, cover the pan and leave to simmer for 25 minutes.
8. Stir in the Swiss chard and cook for another 5 minutes. 
9. Sprinkle with parsley and adjust the seasoning. 
10. Remove from the heat and drizzle with oil.
11. Leave to rest for 10 to 15 minutes before serving.