Calamari Stew with Vegetables
Simple Recipes Fish and Seafood Vegetables
Although I prefer grilled calamari or fried in batter, this is a tasty way to prepare them, especially if you have large calamari. This way, you won't have any surprises - the calamari will come out so tender they'll melt in your mouth.
Ingredients
400 g calamari (3 large calamari)
1 onion
50 ml dry red/white wine
2 canned tomatoes + 2 tablespoons juice from the can
1 teaspoon pepper paste
2 cloves garlic
2 bay leaves
1-2 sprigs thyme
250 ml water
2 potatoes
1 can peas (800 g)
4 tablespoons oil
salt, pepper
Servings: 4-5
How to prepare calamari stew with vegetables
- Chop the onion very, very finely. Sauté for 2 minutes in hot oil.
- Add the calamari cut into rings (leave the tentacles whole if you wish). Sprinkle with a little salt and cover the pan. Turn the heat to medium-low and let simmer for about 20 minutes, until the liquid released by the calamari has completely reduced.
- Add the wine and cook for 2 minutes until the liquid reduces again.
- Add pepper, thyme, bay leaves, and the tomatoes + pepper paste + garlic + 120 ml water blended together until smooth. Season with salt and pepper to taste.
- Cover the pot again and let simmer for 15-20 minutes.
- Add the potatoes cut into cubes and another 120 ml water, enough to almost cover the potatoes. Continue cooking, still covered, for about 20 minutes until the potatoes are cooked.
- Add the well-drained peas and let cook for another 2-3 minutes. Taste the sauce for salt and add more if needed.
Cleaned calamari cut into rings
Calamari in the pan
Calamari cooking in their own juices
Deglazing with wine and adding herbs
Adding tomato and pepper paste
Adding potatoes
