Cioppino - My Way Chef

Phil's smaller version of Cioppino for a quick easy meal! He calls it "Cioppini". Subscribe for new videos each Friday.
Recipe: spark.adobe.co...
Instagram: www.instagram.....
Steps by Roa Music | / roa_music1031
CIOPPINO
2 lbs calamari (bodies & tentacles)
1 lb shelled shrimp
3 six ounce can of clams drained, liquid reserved
Sauce
1 quart Phil's marinara sauce • Italian Sauces - My Wa... @ 00:48 OR recommend: Rao's Homemade Marinara Sauce OR Trader Joe's Marinara Sauce*
reserved clam juice + 1 bottle clam juice (8oz)
1 Tbsp olive oil
1/4 lb diced carrots
1/4 lb diced celery
1/2 tsp salt
1/2 tsp black pepper
1 tsp dry oregano
pinch red pepper flakes (optional)
4 Tbsp grated pecorino cheese
*NOTE: If not using Phil’s marinara sauce add 1/2 lb of onions to recipe and add in at same time as the carrots and celery.
1. In a 5 quart Dutch oven add oil over medium heat for 1 minute.
Add celery and carrot and onions if using store bought sauce. Cook stirring frequently for 8 minutes.
2. Add in the salt, pepper, red pepper flakes and Oregano. Simmer for 20 minutes.
3. Add the reserved clam juice and the bottle of clam juice (total 2 1/2 cups). At the end of 20 minutes stir in the pecorino cheese off heat.
4. Prepare garlic bread at this time if desired. (see below)
5. Put the Dutch oven back on over med high heat until the sauce comes to a boil. Now add in all the fish and cook for 5 minutes.
6. Remove from heat and serve in bowls. Serve with 2 slices of garlic bread.
Garlic bread
1 loaf Italian bread
1 cup butter
2 Tbsp extra virgin olive oil
8 garlic cloves smashed
1/2 tsp salt and pepper
1/4 tsp red pepper flakes
1 Tbsp Italian seasoning
8 Tbsp grated pecorino cheese divided
DIRECTIONS
1. Remove butter from refrigerator at least 1 hour before processing
2. Add all ingredients to food processor and run until well blended OR mix with a hand or stand mixer OR by hand. Remove with spatula into a small bowl.
3. Cut ends off the bread loaf, then cut the remainder of the loaf in half pole to pole. Spread the garlic blend on both halves and broil until crispy. Cut into 1- 1/2 inch slices

[@Ana-hy5nh]

Yumm...i love squid . Looks amazing as usual

[@themywaychef3615]

One of my favorites also! Thank you for watching my videos.

[@geraldarcuri9307]

What? No garlic?

[@themywaychef3615]

Shocking for me! ha! ha!

[@geraldarcuri9307]

Ciopinni ! Brilliant! Delicioso!

[@themywaychef3615]

Glad you enjoyed Gerald! Thanks for watching!

[@geraldarcuri9307]

I am very picky about my marinara sauce, preferring to make my own, which is quite similar to Phil's. I have found only two possible alternative marinaras in a jar that can be substituted for fresh: Michael's of Brooklyn, and the new line of Vero Gusto marinara sauces by Barilla. The rest of the junk on grocery shelves tastes raw and shallow, and are full of fillers and preservatives.

[@themywaychef3615]

I am very picky about mine too! That is why I almost always make it. I have not tried Michael's and I didn't know that Barilla had a new line. I will look for it at the grocery store. Where do you get Michael's of Brooklyn? I don't think I've seen it.

[@joymanfra655]

We are enjoying The My Way Chef - Cioppino. Thank you.
Greg & Joy

[@themywaychef3615]

Thank you for your support cousin! Love you!