Calamari in Tomato Sauce

03 November 2026
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Serves
4–5
prepTime
Prep time
10 minutes
totalTime
Total time
70 minutes
Ingredients
  • 1 kg calamari, cleaned
  • ⅓ cup (85 ml) olive oil
  • 500 g onions, thinly sliced
  • 1 tablespoon (25 g) tomato paste
  • ½ cup (125 ml) dry red wine
  • 1 can (400 g) chopped tomatoes
  • ⅔ cup (200 g) lightly concentrated tomato juice
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1½ teaspoons (6 g) sweet paprika
  • 1 teaspoon (8 g) salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (125 ml) hot water
  • 4 tablespoons (20 g) finely chopped parsley

 

Method
  1. Rinse the calamari and drain thoroughly.
  2. Heat the olive oil in a large frying pan over medium heat. Add the onions, sprinkle them with a little salt and sauté for 6–7 minutes, until soft and sweet.
  3. Add the tomato paste and cook for 1 minute to release its aroma.
  4. Increase the heat, add the calamari and stir for 2–3 minutes, until they change colour and begin to release their liquid.
  5. Deglaze the pan with the red wine and allow it to boil for 2 minutes. Add the chopped tomatoes, tomato juice, bay leaf, cinnamon stick, paprika, salt and pepper. Pour in the hot water and stir gently.
  6. Reduce the heat, cover the pan and simmer for approximately 40 minutes, until the calamari are tender and the sauce begins to thicken. Stir occasionally.
  7. Remove the lid and cook for another 10–15 minutes, until the sauce has reduced and thickened.
  8. Towards the end of the cooking time, remove the cinnamon stick and bay leaf. Taste and adjust the seasoning if necessary.
  9. Add the chopped parsley, stir gently and remove the pan from the heat.
  10. Allow the dish to rest for 5 minutes, then serve hot with fresh homemade bread.

 

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