courtesy of Gary Maurer
Half medium onion, chopped
3 cloves garlic, chopped
Crushed red pepper (optional, to taste)
3 sprigs rosemary, finely chopped
½ cup white wine
¾ cup water or shrimp or fish stock (just no meat)
1 cup tomatoes (crushed or chopped with juices
1 can chickpeas, drained and rinsed
Handful parsley, chopped
½ lb. baby octopus or squid, cleaned and cut into bite-size pieces
Add sausage to large sauce pan over med-high heat and cook through.
Remove from pan (careful not to cook too long as it will become hard as a rock)
Without draining rendered fat, add onion, garlic, and crushed red pepper, if desired. Cook in fat until soft.
Add rosemary and wine and let it reduce by half.
Add stock and tomatoes. Put sausage back in and add salt to taste. Check the consistency – it should be brothy, not thick tomato sauce. Add water if it’s too thick.
Add chick peas and parsley. Add octopus. Cook covered for 3-4 minutes.
Serve in shallow bowls or plates drizzled with olive oil. Make sure to have crusty bread on hand to soak up the juices.
The only change I made to the above was to use squid in place of octopus. Other than that, I did it just like the man said. And in the spirit of all the Food Network chefs, I did good, my meal rocked!
Eat, drink, and get your recipes from a husband
* Laura’s Note: Adam wrote the text above, but I did heavy editing to the recipe so that it made better sense to everyone. This is really a phenomenal recipe because you can create enormous variations on the theme. Adam and I agreed that we could do this in summer with shrimp in place of the squid and cilantro in place of the parsley. Instead of bread, serve with tortilla chips. Local store doesn’t have squid or octopus? Experiment with another meaty fish (but watch the cooking time – you might need more than 3-4 minutes). What about pancetta in place of the sausage? Have fun with this one!