4.6 from 88 votes
Calamari Stew in Tomato Sauce
Calamari Stew in Tomato Sauce is a simmered seafood dish with sliced calamari tubes cooked gently in a tomato-based sauce enriched with sautéed onions, garlic, and red chili for mild heat. Capers and black olives add briny notes, while herbs like thyme and bay leaves deepen the flavor, resulting in a tender calamari stew with a balanced sauce suitable for a hearty meal.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
2
servings
Calories:
461 kcal
Cuisine:
Mediterranean
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 461
% 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.