Squid and Scallop Stew

Bay Scallops, 2 cups frozen
Squid, raw, 32 oz
Onions, raw, 1.5 medium (2-1/2" dia)
Garlic, 5 cloves
Celery, raw, 2 stalk, large (11"-12" long)
Carrots, raw, 2 carrot (7-1/2")
Olive Oil, .25 cup
Goya Navy Beans-15.5 oz drained and rinsed
Del Monte Diced Tomatoes with Basil, Oregano and Garlic-14.5 oz can
Swanson 100% Natural 99% Fat Free Chicken Broth, 14.5 oz can
Hunts Basil, Garlic & Oregano Tomato Paste,
Goya Cannellini, 15.5 oz drained and rinsed
Parsley, dried, 1.5 tbsp
Cilantro, raw, 1.5 tbsp
Tuttorosso Italian Style Peeled Plum Shaped Tomatoes, 2 cup - Drain liquid from 35 oz can
Kirkland Signature Pure Sea Salt Fine Grain, 0.5 tsp
Black Pepper, 1 tsp

Use fresh tomatoes or home cooked beans to reduce the sodium. I was clearing my cabinets. :-)

Clean inside and outside of calamari. Remove head. Tentacles can be added intact, if small. Otherwise slice into bite size pieces. Slice body of calamari into 1/2 inch rings. Soak in cold water. Peel and slice carrot. Dice celery. Dice onion. Mince garlic. Saute carrot, onion and celery over medium heat until almost soft. Add garlic and calamari. Cook an additional 2 minutes. Add broth. Allow to reduce by half. Add tomatoes, tomato paste and beans. Bring to a boil, then reduce to a simmer for 35 minutes. Add kale and frozen scallops with 15 minutes to cook.

Serving Size: Makes 11 servings. Approx. 1.25 c each.

Number of Servings: 11

Recipe submitted by SparkPeople user ND774748.