Squid is a popular seafood ingredient in Mediterranean cuisine. It’s quick and easy to prepare and, best of all, has a mild flavor without the strong fishy taste that some people dislike.
This squid in tomato sauce is a recipe I grew up with. My mom often made it during Lent or in the summer, and we would enjoy it with homemade fries or a simple side of rice.
You don’t need many ingredients to make this dish, just squid, a few pantry staples, and some spices to add extra flavor to the rich tomato sauce. My favorite part? It’s ready in under an hour, making it a great option for busy days when you want a delicious, home-cooked Mediterranean meal!
Jump to:
Why you should try my recipe
- Great for family meals or gatherings.
- A Mediterranean dish full of goodness and nutrients.
- You could use your favorite fresh vegetables.
- Ready in less than an hour.
Ingredients & How-to
To make this Mediterranean squid dish we are going to need calamari tubes and tentacles, tomatoes, onion, garlic, olive oil, wine, paprika, bay leaves, salt and black pepper.
- Calamari: I’m using both the tubes and tentacles. If you don’t like the texture of tentacles, you could just use the tubes.
- Tomatoes: I like to use canned tomatoes as they have a richer flavor and color. You could use crushed tomatoes, chopped or passata.
- Paprika: I’m using sweet and smoked paprika for flavor and a bit of a kick. You could also use a little bit of red pepper flakes or chlli for more hot spicy flavor.
- Wine: This is optional but highly recommended for extra flavor and a richer tomato sauce. I’m using red wine but you could also use white wine or ouzo.
For full quantities check the recipe down below.
01. I start by cutting the squid tubes into half-inch rings. This helps them blend better with the tomato sauce and makes them easier to eat.
02. Moving on to the pot, I heat it over medium-high heat and add the olive oil once it’s hot. I add the squid and cook for 4–5 minutes, stirring occasionally. As the squid heats up, you’ll notice the rings curling and releasing their juices.
03. I remove the squid along with all its juices and transfer everything to a bowl. I cover it with a clean kitchen towel to keep it warm while I prepare the tomato sauce.
04. Now it’s time to prepare the tomato sauce. As with other stews and braised dishes, I start by sautéing the chopped onion in olive oil for a few minutes, until it softens and releases its natural sweetness.
05. Next, I add the sweet and smoked paprika, chopped garlic, and red wine. I let everything cook for a couple of minutes to allow the alcohol to evaporate and the flavors to combine.
06. Then I add the chopped tomatoes and a cup of water, followed by the salt, black pepper, and a bay leaf. I bring the sauce to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to blend.
07. Now it’s time to return the squid and all its juices to the pot. I partially cover the pot with a lid and let everything simmer over medium heat until the squid is tender and the flavors have blended together.
08. It takes about 30 minutes for the squid to become tender and the sauce to thicken. Toward the end of cooking (last 10 minutes), you can remove the lid to let the excess steam escape and allow the tomato sauce to reduce and become rich and flavorful.
Tips
- Avoid cutting the squid rings to thin as they do shrink when cooked.
- Use the squid juices for extra flavor.
- If the squid tentacles are too big, you should cut them in half.
- If the sauce has too much liquid, remove the lid and increase the heat to thicken the sauce and avoid overcooking the squid.
Serving suggestions
You could serve the braised squid in tomato sauce with some plain rice on the side, mashed potatoes, fries, couscous or mixed grains like I have here. If you would like a salad on the side, some arugula with a drizzle of olive oil and balsamic goes really well or you could make my Greek lettuce salad.
Storage
If you have any leftovers of this Mediterranean squid in tomato sauce, I recommend storing them in an airtight container in the refrigerator and consuming them within 2–3 days.
You can reheat the squid on the stovetop or in the microwave until piping hot, then serve it with your favorite side dish.
FAQ
Yes you can use fresh or frozen calamari for making braised squid. If frozen, thaw according to package instructions and make sure you clean and wash the calamari well.
Pair it With Recipes
If you tried my Mediterranean Squid In Tomato Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Mediterranean Squid In Tomato Sauce
An easy and delicious braised squid recipe cooked in a rich tomato sauce! Serve it with plain rice, crispy fries, or creamy mashed potatoes for a comforting family meal. This Mediterranean dish is a wonderful way to introduce squid to your meal plan, and the whole family is sure to love it. Enjoy!
5 servings
10 minutes
Ingredients
- 1.4lb / 640gr squid (tubes and tentacles), cleaned
- 1 onion chopped
- 2-3 garlic cloves chopped
- 2 cups chopped tomatoes or passata
- 6 tablespoons olive oil
- ¼ cup red wine
- 1 bay leaf
- ¼ teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Wash the squid tubes and tentacles and drain well. Cut the squid tubes (bodies) into rings about half an inch thick.
- Place a pot over medium-high heat. Add half of the olive oil. Cook the squid for 4-5 minutes.
- Place the squid and all the juices in a bowl and set aside covered with a towel for later.
- Place the pot back on the heat and add the remaining olive oil. Add the chopped onion and sauté for 2-3 minutes until soft.
- Add the chopped garlic cloves, sweet and smoked paprika to the pot. Stir and add the red wine. Leave to cook for 2 minutes.
- Add the tomatoes, salt, black pepper and bay leaf to the pot. Add half a cup of water and simmer for 10 minutes.
- Add the squid with all the juices back to the pot. Cook for 30 minutes or until the sauce has thickened and squid is cooked.
Notes
- You could use white wine or ouzo instead of red wine.
- For an extra kick, you could add a teaspoon of red chili flakes.
- If the sauce is not thickened after 30 minutes, increase the heat and uncover the pot to let the steam out.
- Stir the pot every now and then and add more water if needed.
Storage
You could store the braised squid in the refrigerator and consume within 2-3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Comments