Spanish Stewed Squid Calamares Estofados Recipes

SPANISH STEWED SQUID (CALAMARES ESTOFADOS)

Steps:

• Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.
• Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
• Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!

STEWED SPANISH SQUID

Steps:

• Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.
• Add the squid and season with salt and freshly ground pepper.
• Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.

SPANISH SQUID TAPAS

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
• Add the garlic, stir, and add the olives and cook for 2 minutes.
• Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
• Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.