Squids in Tomato Sauce
- Feb 4, 2025
- 3 min read
Squids in tomato sauce is a classic Mediterranean dish that complements pasta or potatoes exceptionally well. This recipe is both simple and efficient to prepare, offering an outstanding flavor. Follow my recipe for an enjoyable culinary experience.
Ingredients: simple, total time: 60 min. 4 serving
4 big Squids Calamari/ peeled cut into rings
2 Tbsp Olive oil EVO
1 whole dry chili paprika
1 long red paprika/ blended- or 1 full tsp red ground paprika
2 cloves of garlic/ minced
6 cherry tomatoes/ chopped
300 ml tomato paste
1 tsp oregano
1 tsp basil
salt and black pepper to taste
200-220 ml water/ divided
4 medium potatoes/ cut in quarters/ or 400 g pasta
1 Tbsp fresh parsley/ finely chopped
Preparation:
Prepare all the ingredients as described above.
Prepare potatoes or pasta:
Peel the potatoes, wash them thoroughly, and cut them into quarters.
Place the potatoes in water and cook for approximately 12 minutes.
After cooking, strain the potatoes and set them aside in a colander.
If preparing pasta, bring water to a boil, add a teaspoon of salt, and cook the pasta according to the package instructions. Once cooked, strain the pasta and set it aside in a colander.
Prepare Calamari:
Thoroughly clean the squids, removing the skin and separating the heads. Pat them dry using a kitchen towel.
Slice the calamari into 1 cm thick rings, place them in a bowl, season with salt, add the heads, and mix thoroughly.
Sauté the calamari in a non-stick pan over moderate heat with olive oil until they achieve a golden brown color, stirring occasionally.
Ensuring the squid heads are crispy will enhance the flavor of the dish significantly.
If excess liquid accumulates during frying, remove it, add a bit more oil, and continue frying until done. Reserve the excess liquid in a cup for later use, as it will be incorporated into the sauce.
Prepare Tomato Sauce:
In a wok, heat olive oil and sauté chopped garlic along with a whole chili pepper over moderate heat for approximately one minute.
Once the garlic becomes aromatic, add the diced tomatoes and blended pepper, then stir and cover. Cook over moderate heat for about 15–20 minutes, stirring occasionally. Remove the chili pepper afterwards.
When the tomatoes have softened, incorporate the tomato paste, a small amount of water, and the liquid from the calamari. Stir thoroughly, cover, and continue to cook, stirring occasionally for an additional 15–20 minutes, adding water as needed.
Once the sauce has thickened and achieved a rich color, add the fried calamari, potatoes, or pasta. Season with pepper, salt, oregano, and basil to taste.
Continue cooking for another 12–15 minutes, adding a little water if necessary, and stir occasionally.
The sauce is ready when it reaches a desirable thickness and appealing color.
Garnish with chopped parsley to taste and turn off the heat.
This dish can be served with pasta or boiled rice, accompanied by a salad.
If desired, you may add Parmesan cheese.
Buon appetito!
NOTE:
In addition to potatoes and pasta, rice can be used as a dietary alternative. See the recipe here.
To enhance the richness of the sauce, consider adding shrimp or mussels.
If cherry tomatoes are unavailable, substitute with tomato paste, increasing the quantity by 150 ml.
Instead of fresh paprika, you may use 1.5 teaspoons of ground paprika.
Store in the refrigerator for up to 2 days. Reheat in a pan over low heat.
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