Italian Seafood Stew
In this luscious, tomato-rich stew, Marco Canora cooks calamari slowly until it becomes supertender. He says calamari is absolutely essential to the success of the dish, because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce. "I'm a big fan of substitutions," he says, "but not in this case." Plus: F&W's Ultimate Fish Cooking Guide
The recipe can be prepared through Step 2 and refrigerated overnight. Reheat before proceeding.
Seafood stews like this one are made all over Italy, but few wines go better with them than the bright, minerally whites of Liguria.