Calamari Stew


  • 3-4 cleaned calamari or squid, tubes sliced into rings and tentacles roughly chopped
  • Olive oil
  • 1 Chopped onion
  • 1 Chopped fennel bulb
  • 3 Garlic cloves
  • 2 Tbsp Tomato paste
  • 1/4 Cup Ouzo
  • 1 Cup red wine
  • 2 Cans of crushed tomatoes (800g or 28oz)
  • Salt and pepper to taste
  • Red chilli flakes
  • 1/2 Cup parsley, chopped
  • Chopped fennel fronds


  • Heat the olive oil in a pot over medium-high heat. When the oil is hot, add the onions and fennel. Sauté, stirring occasionally, until it begins to color, about 5-6 minutes. Add the garlic cloves and tomato paste and stir well to combine. Cook this for another 2-3 minutes, stirring once or twice.
  • Add red wine, stir well, and increase the heat to high. Cook for a few minutes
  • Add the Ouzo and the crushed tomatoes, along with some crushed red chilli flakes. Stir in the calamari and bring the pot to a gentle simmer. Simmer for at least 1.5 hours. After that, taste a piece of calamari; It should be tender. If it’s not, keep simmering. Check for tenderness every 15 minutes afterward.
  • Once the calamari is tender, taste the stew for salt and pepper, adding if needed. Add the chopped parsley and fennel fronds. Stir well to combine
  • Serve plain in a bowl with bread, or with pasta/ saffron rice (as in picture)

*serves 4 people


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