Spring Calamari & Fennel Stew Served over Crispy Polenta Fries -Warwick Area Career and Technical Center

Spring Calamari & Fennel Stew Served over Crispy Polenta Fries 

Warwick Area Career and Technical Center: Gianna Gioffreda, Camilo Restrepo, Marley Schmitz, and Troy Sinapi, with Chef Instructor Eva Niosi

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Serves 4 

Polenta Fries 

(Can make one or two days ahead. Must be cold and set before frying.)

Ingredients 

● 1 cup quick cooking polenta 

● 1 qt. water 

● 1 tsp. salt 

● 2 - 3 sprigs of fresh rosemary, finely chopped 

Directions 

1. Line an 8X8 baking dish with plastic wrap and set aside. 

2. Bring water and salt to a boil in a medium saucepan 

3. While water boils measure out polenta and rosemary. Combine ingredients in a separate bowl. 

4. Once water is boiling gradually add polenta and rosemary while stirring consistently. 

5. Continue stirring for about 3 - 5 minutes until the polenta is smooth and thick. 

6. Pour polenta into a pan and cover with plastic to smooth out and cool in the fridge for 1-2 hours (or overnight). 

7. Once polenta is solid, remove from the dish and cut into 3/4 inch thick strips. 

8. 8. Fry at 350°F for about 5 minutes or until golden and crispy. 

9. Serve 4 “fries” per dish. 

Spring Calamari & Fennel Stew 

Ingredients

¼ cup olive oil 

1 medium size spanish onion, julienne 

1 fennel bulb, whites only, julienne. Save the fronds for garnish. 

1 yellow pepper, julienne 

2 clove minced garlic 

2 anchovy fillet, chopped 

1 tsp. Crushed red pepper flakes

1 tsp. Dried oregano 

2 tsp. Kosher salt 

½ tsp. Black pepper 

1 cup white wine 

1- 15 oz. can diced tomatoes 

2 pound Rhode Island Calamari, tubes cut into rings and tentacles 1 pint of cherry tomatoes, halved 

2 Tbs. chopped fresh parsley plus more for garnish. 

2 lemons, cut in half for garnish 

Directions

1. Heat olive oil in a pan, add in crushed red pepper and sweat onions and fennel until translucent. 

2. Add in garlic,yellow pepper and anchovy to soften. Season with salt,pepper and dried oregano. 

3. Deglaze the pan with white wine and bring to a simmer until reduced by half.

4. Add in the canned, diced tomatoes and the calamari. Simmer for 20-25 minutes until calamari is tender. 

5. In the last 5 minutes of cooking, add in cherry tomatoes to slightly soften and warm through. 

6. Remove from heat and stir in 2 Tbsp. chopped flat leaf parsley.  

7. Plate and serve with polenta fries and garnish with parsley, fennel fronds and a lemon half. Drizzle of Extra Virgin Olive Oil, kosher salt and fresh cracked black pepper.

Stuffed Calamari With Squid Ink Pasta- Chariho High School Culinary

Stuffed Calamari With Squid Ink Pasta

Chariho High School Culinary Program 2026

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Pasta Recipe

10 ounces (about 2 cups) all-purpose flour, plus more for dusting

2 whole large eggs (about 4 ounces)

4 large yolks from 4 large eggs (about 2.5 ounces)

4 teaspoons squid ink

1 teaspoon kosher salt, plus more for salting water

Method of Prep:

1. Mix all ingredients together in a bowl or on the table.

2. Knead till smooth, then let dough rest for 4-24 hours

3. Roll dough out to desired shape and size.  

4. Boil in water for 2 min or until al dente

5. Toss pasta in olive oil, butter and salt and pepper

6. Serve on the side with the sauce and calamari on plate

Stuffed Calamari Stuffing Recipe

2 shallot minced and sauteed

1 red pepper small diced and sauteed with shallot

3 cloves of garlic minced 

8 oz flaked cooked white fish

8 oz of ground chorizo 

2 cups of bread crumbs

¼ cup parmesan cheese

2 TB minced parsley

1 egg whisked

¼ lb melted butter

2 TB olive oil

2 TB white wine

Method of Prep:

1. In a bowl mix all ingredients together

2. Place stuffing in a piping bag and fill the calamari tubes ⅓ of the way, over-filling will cause the calamari to burst.  Secure the top with a tooth pick

3. Place in a casserole dish with ½ cup of hot water and ¼ cup of white wine

4. Bake at 350 degrees for 30min or until the internal temperature is 165 degrees

5. Serve with sauce and pasta

Roasted Red Pepper Sauce

16 ounces of  roasted red peppers 

6 oz sauteed cherry tomatoes 

1/4 cup extra virgin olive oil

2 tbsp minced shallot

2 cloves garlic minced

2 tbsp packed chopped fresh basil

1 tbsp capers

Zest of 1 lemon

Juice of 1/2 lemon 

1/2 tsp salt

1/4 tsp black pepper

Method of Prep:

1. Place all ingredients in a blender, blend till smooth

2. Heat in pan and season as needed

Gochuchang Soy Squid William M. Davies Jr. Career and Technical High School

Gochuchang Soy Squid 

William M. Davies Jr. Career and Technical High School

This recipe was prepared as part of the 2026 RI Seafood Cook-off

Gochuchang Soy Squid

Ingredients

1 lb. Squid, rings & tentacles

2 oz. Vegetable Oil, divided

1 cup Water

2 TBSP Ginger Root, Grated

½ lb. Spanish Onion, small dice

1 oz. Rice Wine Vinegar

3 oz. Soy Sauce

2 TBSP Brown Sugar

2 TBSP Garlic, Minced

1 tsp. Sesame Oil

1 TBSP Gochuchang

2 TBSP Navel Orange, Juiced

Salt & Pepper To Taste

½ lb Green Beans

½ lb Red bell Peppers, Sm Dice

1 TBSP Corn Starch

1 tbsp Cold Water 

Directions

1. In a small mixing bowl, combine rice wine vinegar, soy sauce, brown sugar, gochuchang, & juice of oranges; mix to incorporate

2. Blanch green beans in a rolling boil of salted water for 1-2 minutes to par cook.

3. Shock in ice water for future use.

4. Heat 1 oz vegetable oil (reserve remaining oil for later use) and sesame oil on medium heat, add onion, garlic & ginger, saute until onion is translucent

5. Once onions are translucent, add soy sauce mixture and reduce by half.

6. Once reduced add squid and cook for 2-4 minutes, until squid is cooked. If overcooked, squid will get chewy. 

7. Season as needed

8. Heat saute pan with remaining 1 oz of oil over medium heat.

9. Add green beans & diced peppers and cook to desired doneness. Season with salt & pepper.

10. Mix together corn starch and water to create a slurry. Add to squid and sauce to thicken to desired consistency

Crispy Shallots

Ingredients

2 large shallots

2 cups vegetable oil 

Salt and pepper to taste

Directions

1. Thinly slice shallots crosswise into rings.

2. Line small baking sheet with paper towel

3. Combine shallots & oil in a small sauce pan. Place over medium heat, stirring occasionally for about 15-20 minutes. (Turn down heat if starting to color quickly)

4. Once golden brown, scoop out with slotted spoon or spider web onto paper-towel-lined sheet pan.

5. While still hot, season with salt & pepper

Rice

Ingredients

1 cup white rice

2 cups vegetable stock

2 TBSP sesame oil

Salt and pepper to taste

Directions

1. Bring vegetable stock to a boil

2. Add rice to boiling stock. Lower to slight simmer & cover with lid. Cook for 10-15 minutes, until all liquid is absorbed & rice is tender.

3. Add sesame oil, salt & pepper to taste.

House-made Squid Ink Pasta tossed with Aromatics, Tomatoes and topped with Fried Calamari- East Providence High School Culinary Program

House-made Squid Ink Pasta tossed with Aromatics, Tomatoes and topped with Fried Calamari

East Providence High School Culinary Program

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Click the photo above to access the full recipe

Frutti di Mare- Westerly High School Culinary Program

Frutti di Mare

Westerly High School Culinary Program: Lucas Denslow, Nate Pachiga, Trista Thornton, Bella Weber, and Chloe Will, with Chef Instructor Jamie Finkelstein

This recipe was the winning dish in the 2026 RI Seafood Cookoff!

Garlic Leek butter

Recipe Yield: 1 lb

Ingredients

1 Leek, washed/sliced (white part only)

4 Garlic Cloves

2 oz. Blended Oil

1 Lb Tempered butter

Kosher Salt to taste

Preparation

1. Add the garlic to a pot with the oil and cook on low till fragrant.

2. Add the leeks and season with salt. Cooked covered for 15 minutes while stirring to sweat (not looking for color) until soft and translucent.

3. Puree in a blender until completely smooth then place into ice as to retain the color and flavors.

4. Add softened butter to a mixer with a whisk and mix on low speed to soften. Add in ½ at a time the puree to make sure it is combined completely and consistent. Place into a container and into the fridge.

Calamari

Ingredients

8 oz. Calamari, Cut

3 ea. Garlic cloves, sliced

1 oz. Olive Oil

3 oz. White Wine

5 oz. Tomato Puree

1 ea. Oregano sprig

Kosher salt to taste

Espelette Pepper to taste

Preparation

1. Sweat the garlic with the oil until soft and translucent. Add the calamari with the salt and continue cooking on low until the calamari begins to release moisture.

2. Add the white wine and cook on medium heat till it has cooked off.

3. Add the tomato puree and cook on low for 25-30 minutes till tender but slightly al dente. Finish by steeping in the oregano spring and remove before the oregano turns brown. Finish with Espelette.

4. Ice down and transfer into container

Mussel Broth

Ingredients

20 ea. Mussels, washed/debearded

1 ea. Whole Garlic, halved

½ cup White Wine

Water to taste

1 ea. Oregano sprig

Espelette Pepper to taste

1. Cook the halved heads of garlic face down in olive oil in a pot till fragrant. Add the oregano to lightly fry. Add the white wine and cook until the alcohol is cooked off. Add Espelette.

2. Add a layer of mussels at a time so you can control the cook then cover and steam.

3. Pull the mussels out one at a time as soon as they are cooked. Once pulled, remove the meat from the shells and make sure to leave the adductor attached to the shell (chewy and not the best texture). Store in a container. Strain and cool the broth. Add equal amounts of water.

Assembly:

1. Begin cooking pasta of your choice

2. Heat up red sauce of your choice and deglaze with the broth

3. Toss in the pasta once cooked into the red sauce as to allow it to fortify the flavors

4. Add mussels and slipper limpets (optional) as well as the stewed calamari and heat through.

5. Add in 2 Tbsp of the leek butter and grate in some parmigiano.

6. Plate up and top with chervil, fresh lemon zest, candied cured lemon, olive oil, espelette pepper, and more parmigiano

7. Top with fried squid ink bread crumbs.

Original source or Inspiration: Kevin O’Donnell, Giusto” 

Stuffed Squid from the Hangry Kitchen

Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.

NEW ENGLAND CIOPPINO

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

FISHERMAN’S STEW

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

 INGREDIENTS

FOR THE STEW 

½ onion, diced into ½-inch pieces 

2 tablespoons olive oil 

⅓ cup white wine 

1 cup water (or kelp broth; recipe on page 20) 

1 15-ounce can diced tomatoes 

¼ cup pitted green olives, rinsed and sliced

1 tablespoon capers, rinsed 

2 garlic cloves, smashed and coarsely chopped 

1 bay leaf 

1 teaspoon red chili flakes 

Salt and pepper to taste 

¼ cup parsley, roughly chopped 

Several slices crusty bread 

SEAFOOD 

½ pound mussels, cleaned 

½ pound littleneck or other clams 

2 pounds lobster, only claws and tail in shell 

1 pound Acadian redfish fillets (or other white fish), cut into pieces 

½ pound squid, rings and tentacles 

Pinch of saffron (optional) 

2 tablespoons olive oil 

Salt and pepper to taste

INSTRUCTIONS

Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread. 

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Recipe courtesy of the Spruce Eats. Click the button below for the recipe.



PASTA WITH ROASTED CALAMARI & CHERRY TOMATOES

Recipe courtesy of Family Style Food. Click the button below for the recipe.



PACHAMAMA’S SQUID SKEWERS

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



SQUID RISOTTO

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



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Recipe courtesy of Olive Magazine. Click the button below for the recipe.



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Recipe courtesy of Bon Appetit Magazine. Click the button below for the recipe.



CHORIZO-STUFFED SQUID WITH YELLOW RICE AND SALSA VERDE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



GRILLED SQUID WITH CHICKPEAS, OLIVES AND ORANGE

Recipe courtesy of Edible Boston magazine. Click the button below for the recipe.



PORTUGUESE SQUID STEW

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



Calamari Banh Mi

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Amalfi Calamari Pasta

Recipe courtesy of the Town Dock. Click the button below for the recipe.



Sesame Grilled Calamari

Recipe courtesy of the Town Dock. Click the button below for the recipe.