Spanish Stewed Squid Calamares Estofados Recipes

STEWED SPANISH SQUID

Stewed Spanish Squid image

Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad.

Provided by English_Rose

Categories Squid

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 garlic cloves, crushed
5 sage leaves
2 tomatoes, peeled and roughly chopped
2 lbs squid, cleaned and chopped
salt & freshly ground black pepper
6 cups manzanilla sherry wine

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.

Nutrition Facts : Calories 1775.7, Fat 10, SaturatedFat 1.8, Cholesterol 528.4, Sodium 192.3, Carbohydrate 58.7, Fiber 0.8, Sugar 15.7, Protein 37.3

SPANISH STEWED SQUID (CALAMARES ESTOFADOS)

Spanish Stewed Squid (Calamares Estofados) image

My mother is from Spain and this is an amazingly simple but delicious and authentic recipe. The squid are so tender and the sauce is to die for! This is very saucy and is best served over rice.

Provided by Raquel Grinnell

Categories < 60 Mins

Time 40m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs squid, cleaned and chopped (bodies cut into rings, legs into similarly-sized chunks)
2 large onions, chopped
3 garlic cloves, chopped
1 teaspoon sweet paprika
1/3 cup parsley, chopped (must be fresh, not dried)
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1/2 cup extra-virgin olive oil
2 tablespoons flour
1 cup dry white wine

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!

Nutrition Facts : Calories 273.8, Fat 15.2, SaturatedFat 2.3, Cholesterol 264.7, Sodium 345.8, Carbohydrate 10, Fiber 0.9, Sugar 1.9, Protein 18.5

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