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calamari stew in a white deep plate with golden edge with a spoon in it.
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4.57 from 44 votes

Calamari Stew in Tomato Sauce

The best calamari recipe I know! Tender calamari stew in tomato sauce, this is an aromatic seafood dish that you will be making over and over again.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Fish
Cuisine: Mediterranean
Servings: 2 servings
Calories: 461kcal
Author: Adina

Ingredients

  • 1 lb calamari tubes
  • 2 tablespoons olive oil
  • 1 onion about 150 g/ 5.5 oz
  • 3 garlic cloves
  • 1 long red chili pepper to taste, Note 1
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes 400 g/ 14 oz
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 tablespoons capers
  • 10 large black olives Note 2
  • fine sea salt and pepper
US - EU

Instructions

  • Defrost the calamari tubes in the refrigerator overnight. Or give them to a bag, place the bag in a bowl with cold water, and let defrost for about 30 minutes (or as needed).
    1 lb calamari tubes/ 450 g
  • Cut calamari into rings: Clean the calamari tubes and slice them into rings about 1 inch/ 2 cm thick. Finely chop the onions, garlic cloves, and chili.
    1 onion + 3 garlic cloves + 1 long red chili pepper
  • Saute: Heat the olive oil in a heavy-bottomed pan, add the onions, garlic, and chili and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes.
    2 tablespoons olive oil + 2 tablespoons tomato paste
  • Simmer calamari stew: Add calamari tubes, tomatoes, whole thyme sprigs, bay leaves, and some salt and pepper. Cover the pot, turn the heat down, and simmer for about 25 minutes, stirring occasionally.
    calamari + 1 can chopped tomatoes + 3 thyme sprigs + 2 bay leaves
  • Add ingredients: In the meantime, finely chop the capers, pit the olives, and slice them. Add them to the stew and continue cooking on a low flame, this time uncovered, for a further 10 to 15 minutes.
    2 tablespoons capers + 10 large black olives
  • Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately as suggested above.
    fine sea salt and pepper

Notes

  1. Chilies: I use medium-hot, long red chilies, seeds removed. For a spicier calamari stew, use chili to taste.
  2. Green olives are fine as well, another flavor yet still delicious.

Nutrition

Serving: 1/2 of the stew | Calories: 461kcal | Carbohydrates: 29g | Protein: 43g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 583mg | Sodium: 1005mg | Fiber: 5g | Sugar: 11g