Calamari Stew in Tomato Sauce
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
461 kcal
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Cuisine
Mediterranean
Calamari Stew in Tomato Sauce
Description
This Calamari Stew in Tomato Sauce starts by slicing defrosted calamari tubes into rings, then briefly sautéing garlic, onion, and red chili before combining with tomato paste and canned tomatoes. Thyme sprigs and bay leaves infuse herbal aromas as the calamari simmers gently in the sauce, softening without overcooking.
The stew exhibits a blend of tender calamari rings in a mildly spicy and savory tomato sauce accented by the sharpness of capers and the mild bitterness of black olives. This combination yields a well-rounded flavor profile with subtle heat and briny complexity.
This stew pairs well with simple sides like crusty bread or boiled potatoes to complement the rich tomato sauce and seafood. Adjust chili quantity to control spiciness according to preference.
Ingredients
- 1 lb calamari tubes
- 2 tablespoons olive oil
- 1 onion about 150 g/ 5.5 oz
- 3 garlic cloves
- 1 red chili pepper to taste, Note 1, long
- 2 tablespoons tomato paste
- 1 chopped tomatoes 400 g/ 14 oz, canned
- 3 thyme sprigs
- 2 bay leaf
- 2 tablespoons capers
- 10 black olives Note 2, large
- sea salt fine
- black pepper fine
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
- For a spicier stew, increase the amount of medium-hot, long red chilies, preferably with seeds removed.
- Green olives may be used in place of black olives for a different but still enjoyable flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1/2 of the stew | |
| Calories | 461kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 43g | 86% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 583mg | 194% |
| Sodium | 1005mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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