Calamares en Salsa de Tomate – Quick Braised Squid in a Garlicky Tomato Sauce

This is a lovely, light dish which looks impressive but is quick and easy to prepare. More so if you have already made some tomato sauce and buy ready cleaned  squid.

If you need some help cleaning your squid, click here.

Ingredients Per Person

  • 3-4 medium squid, cleaned
  • 1 cup of garlicky tomato sauce (To make mine I soften 3 crushed cloves of garlic in olive oil, then add 1 kilo of crushed peeled tomatoes, 2 tablespoon of tomato purée, half a teaspoon of salt, half a teaspoon of sugar, plenty of fresh garlic, a glass of red wine and a few stalks of basil leaves. Simmer for about an hour, remove the basil and you´re done. This will give you 6-8 cups of sauce).
  • Seasoning

Simply warm the sauce through then drop in the squid (this can be served whole or cut into smaller chunks. Simmer gently for about 5 minutes or until the squid has turned white. Taste, season, then serve – see, I told you it was easy!

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50 thoughts on “Calamares en Salsa de Tomate – Quick Braised Squid in a Garlicky Tomato Sauce

  1. Hi

    Your dish looks lovely and yummy. Have to confess that I’ve never tasted squid before. I love seafood though, have to try it sometime.

    I love your blog, the food is always nice and I love the dress making part even more. I would love to try my hand at dress making sometime.

    Happy blogging.

    Mwah

    1. Thank you so much for your lovely words! The blog is mainly recipes but I also like to share other bits of our life here Up the Mountain – growing vegetables, making olive oil, keeping chickens and, of course, my beloved dressmaking! Will try to share a few more sewing stories as they seem to be quite popular!

  2. It certainly looks fantastic..oh how I miss the choice of fresh seafood where I am at the moment..in fact any seafood, fresh,fresh,fresh seafood can be only bought two hours away! Might have to move! x

  3. I saw the title of your post, Tanya, and rushed to see the technique.Your recipe sounds very similar to an old recipe that Zia has mentioned. In hers, chopped calamares were added to a tomato sauce but I’ve never been served it. As far back as I remember, we’ve either braised or baked calamares that have been stuffed. I’m going to share this with her in the hopes that it will trigger her memory of the old recipe. To be honest, though, I don’t know how different it could be from yours.
    Thank you, Tanya, for sharing this recipe. This is just my kind of dish — although I’d probably substitute some pasta for the rice. I just can’t help myself. 😉

    1. Now that you mention it, I did often used to eat a pasta dish like this at the seaside – sometimes it would also have vongole or prawns or mussels in it too. Yummy! I think serving it with pasta is perfect, but I´d love to know if Zia has a little extra trick up her sleeve with her recipe (basil perhaps?)

  4. I love the look of this calamari! Never cooked it like this but will give it a try. I really enjoy your blog and have nominated you for the Sunshine Blogger’s Award. The details can be found at timetobeinspired.wordpress.com Terri

  5. Nice and easy but you also have the benefit I think of fresh local squid, ours is always frozen so maybe a braise would be better, I’ll try it next time

  6. I love calamares cooked like this, especially when you already have sauce prepared. It only takes minutes to cook them. Yummy.

  7. I’ve not bought nor cleaned squid before, so I’m off to read how to do that! You’ve always got the best gourmet recipes and you make this one easy to follow… my company would be so impressed if I served this one!!

    1. We tend to eat squid quite often, mainly because it´s so easily available and not too expensive. If you do cook some before Christmas Eve, can recommend this method!

  8. It’s not often that you see people serving squids whole – they’re so determined to cut them up into little rings or something – this looks like a lovely dish – I bet the garlicky tomato sauce is a fantastic accompaniment. It actually reminds me a bit of a dish I love in a nearby restaurant, although their squid is always frozen and often tough as old boots.

    1. It´s true, before I came to Spain I had only ever eaten whole squid in Italy at the beach! Here it´s often served whole and to keep it tender it either has to be cooked very quickly or long and slow.

  9. I’m confused. Are you saying that you serve the squid with tomato sauce on top and garnish it with something fresh? Because if you’re using a seasoning (ex. powdered garlic), it would become part of the sauce. Part of my confusion is that I don’t know what constitutes a “seasoning” in this case.

    1. The quid is effectively poached in the sauce and “seasoning” for me (perhaps I should have explained better) is just salt and pepper – so add to suit your taste!

I love to hear what you think, please leave me a comment!

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