This typically Canarian tomato calamari recipe is easy, relatively quick and absolutely delicious. Adapted from El Rincón de Afi, our version does not include alcohol or vinegar, but if you’d like to try a recipe with both wine and cognac, check out this alternative (in Spanish).
Note: if you don’t have fresh tomatoes handy you can use store-bought tomato purée as well.
Canarian Tomato Calamari
Preparation time: 15 min
Cooking time: 45 min
What you’ll need
- 1 kg squid tubes
- 1 onion
- 1 pepper (both red and green work)
- 1 carrot
- 4 large ripe tomatoes, puréed
- 2 cloves of garlic
- 1/2-1 tsp. paprika
- 1 tsp. saffron powder
- 1/3-1/2 tsp. thyme
- 1 bay leaf
- 1/3-1/2 tsp. oregano
- 1-2 tbs. olive oil
- salt and pepper (to taste)
What to do
- Heat the oil in heavy saucepan.
- Dice the pepper and finely chop the onion and garlic. Add to saucepan along with salt and pepper.
- Cut the squid tubes into rings and add to the vegetables, followed by the spices: paprika, saffron, thyme, bay leaf and oregano.
- Dice and add the carrot. Cook at low heat, stirring occasionally, allowing the squid and veggies to stew in their own juices.
- Once the veggies are half-cooked, add the tomato purée and cook everything at medium heat about 25 minutes. As soon as the calamari is tender, remove from heat.
- Serve with potatoes (fried, boiled,or wrinkly) or on a bed of rice.