Spicy Calamari and Vegetable Soup

Fall weather has started to kick in and I am craving for some comfort food. I have already bought a bag of fresh calamari from Fish market and wanted to make something out of it.  What better way to get a little taste of sea than a spicy calamari and vegetable soup with warm piece of bread. This is so simple to make and ideal for a rainy day. J

Ingredients:

3 cloves of garlic, minced
2 carrots, peeled and diced
1 medium sweet onion, diced
1/2 cup diced green bell pepper
1 can (14 ounces) diced tomatoes, with juice
1 can (14 ounces) crushed tomatoes
1 Tablespoon Worcestershire sauce
1 large red potato, peeled and cut into 1-inch diced pieces
1  can small red Kidney beans
3 sprigs fresh thyme or 1 teaspoon dried
1 Scotch bonnet Chile (habanero), seeded and chopped
2 pounds of fresh calamari, cleaned and cut in to cubes
4 cups fish stock or clam juice or a mixture of both
 Olive oil


Directions:

1. Heat the olive oil on medium heat and cook garlic for about 2-3 minutes, until you can smell it, but don’t let it burn. Add carrots, sweet onion, and bell pepper, chilies and stir to combine. Continue to cook, stirring often, until onions are limp.

2. Add fish stock, thyme, tomatoes, red kidney beans, Worcestershire sauce, and salt. Let it simmer on medium heat for about 8-10 minutes.

3. Add the diced potatoes to the pot and cook until tender, then add the calamari to your soup. Then Stir into vegetables and cook an additional 2 minutes until edges begin to curl. Do not overcook.

4. Test for salt and add if necessary. Remove from heat and serve.