Calamari Stew in Tomato Sauce: how to serve it like a pro

There’s something profoundly comforting about a rich, aromatic Calamari Stew in Tomato Sauce simmering on the stovetop. This Mediterranean classic transforms humble squid into a mouthwatering delicacy that’s impressive enough for special occasions yet simple enough for a weeknight dinner. As someone who’s spent years perfecting seafood recipes, I’m excited to share my tried-and-tested method for creating restaurant-quality calamari stew that will have your guests convinced you’ve been hiding professional culinary training.

Whether you’re a seafood enthusiast looking to expand your repertoire or someone seeking to impress at your next dinner party, this Calamari Stew in Tomato Sauce recipe delivers exceptional flavor with surprisingly little effort. Let’s dive into what makes this dish so special and how you can master it at home.

How to Make Calamari Stew in Tomato Sauce

Quick Overview

This Calamari Stew in Tomato Sauce combines the delicate sweetness of fresh squid with the rich depth of a slowly simmered tomato sauce, creating an incredible harmony of flavors. The beauty of this dish lies in its paradox: it tastes complex and sophisticated, yet requires minimal ingredients and straightforward techniques that even novice cooks can master.

What makes this stew truly special is the tender texture of perfectly cooked calamari swimming in a robust tomato sauce infused with aromatic herbs and garlic. The slow simmering process allows the squid to release its natural sweetness into the sauce while absorbing all those wonderful flavors in return.

From start to finish, plan for about 1 hour and 15 minutes, with only 25 minutes of active preparation time. The remaining time is mostly hands-off simmering, during which the magic happens as the flavors meld together. The patience required for this low-and-slow cooking method rewards you with incredibly tender calamari that practically melts in your mouth—no rubbery texture in sight!

The Ingredients I Use to Bring My Calamari Stew in Tomato Sauce to Life

For the Calamari:

• 2 pounds of fresh calamari (squid), cleaned and sliced into ½-inch rings, with tentacles left whole
• 3 tablespoons extra virgin olive oil, divided
• 1 large onion, finely diced (about 1½ cups)
• 5 cloves garlic, minced
• 1 red bell pepper, diced
• 2 celery stalks, finely diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (adjust to taste)
• 2 bay leaves
• 1 can (28 ounces) crushed San Marzano tomatoes
• 1 can (14 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 cup seafood stock or vegetable broth
• ¼ cup fresh basil leaves, torn, with extra for garnish
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon fresh lemon zest
• Salt and freshly ground black pepper to taste
• 1-2 tablespoons lemon juice (optional, added at the end)

Step-by-Step Instructions

Preparing the Calamari

1. Clean the calamari: If your calamari hasn’t been cleaned, start by gently pulling the head away from the body. Remove and discard the innards, the plastic-like quill, and the beak (found at the base of the tentacles). Rinse thoroughly under cold water.
2. Cut into serving pieces: Slice the calamari tubes into ½-inch rings. Leave the tentacles whole or cut into manageable pieces if they’re large.
3. Dry thoroughly: Place the cut calamari on paper towels and pat completely dry. This crucial step ensures proper searing rather than steaming.

Building the Flavor Base

4. Sauté the aromatics: In a large, heavy-bottomed Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, celery, and bell pepper along with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but not browned.
5. Add garlic and spices: Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for another 30-60 seconds until fragrant, being careful not to burn the garlic.
6. Incorporate tomato paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly caramelize. This develops a deeper, richer tomato flavor in the final stew.

Creating the Tomato Sauce Base

7. Add the tomatoes: Pour in the crushed tomatoes, diced tomatoes with their juice, and seafood stock or vegetable broth. Add the bay leaves and stir to combine.
8. Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to low. Allow the sauce to simmer, uncovered, for about 20 minutes, stirring occasionally. The sauce should begin to thicken slightly.
9. Season the sauce: Taste and adjust the seasoning with salt and freshly ground black pepper. Remember that the calamari will add its own briny flavor, so be careful not to oversalt at this stage.

Cooking the Calamari

10. Sear the calamari (optional but recommended): While the sauce simmers, heat the remaining tablespoon of olive oil in a separate large skillet over high heat until almost smoking. Working in batches to avoid overcrowding, quickly sear the calamari for about 45 seconds total. The goal is not to cook it through but to develop some color and flavor. Transfer the seared calamari to a plate and set aside.
11. Combine and simmer: Add the seared (or raw) calamari to the simmering tomato sauce. Reduce the heat to the lowest setting and gently simmer for 25-30 minutes for tender calamari. For an incredibly tender, melt-in-your-mouth texture, you can extend the cooking time to 45-60 minutes.
12. Add fresh herbs: In the last 5 minutes of cooking, stir in the fresh basil, parsley, and lemon zest. These fresh elements brighten the long-simmered stew.
13. Final adjustments: Remove the bay leaves. Taste the stew and make any final adjustments to the seasoning. If you like, add a squeeze of fresh lemon juice to enhance and brighten the flavors.
14. Rest before serving: Allow the stew to rest off the heat for about 5 minutes before serving. This allows the flavors to further meld and the calamari to soak up more of the delicious sauce.

What to Serve Calamari Stew in Tomato Sauce With

This rich, flavorful stew pairs beautifully with a variety of sides:

• Crusty bread: A must-have for soaking up the delicious sauce. Consider a rustic Italian ciabatta, sourdough, or a classic French baguette, lightly toasted with olive oil.
• Creamy polenta: The smooth, buttery texture of polenta creates a perfect base for the chunky stew, creating an elegant restaurant-style presentation.
• Simple pasta: Serve the stew over al dente linguine, spaghetti, or pappardelle for a hearty main course.
• Herbed rice: A light, fluffy rice pilaf with herbs complements the rich stew without competing with its flavors.
• Green salad: Balance the meal with a crisp green salad dressed simply with olive oil, lemon juice, and salt. Arugula works particularly well with the bold flavors of the stew.
• Roasted vegetables: Mediterranean roasted vegetables like zucchini, eggplant, and bell peppers make a colorful and flavorful side dish.
• Beverages: A chilled, crisp white wine such as Vermentino, Pinot Grigio, or a dry Rosé complements this stew beautifully. For non-alcoholic options, sparkling water with a twist of lemon or a light iced tea works wonderfully.

Top Tips for Perfecting Calamari Stew in Tomato Sauce

• Calamari cooking paradox: The secret to tender calamari is either very quick cooking (1-2 minutes) or long, slow cooking (30+ minutes). Anything in between results in rubbery seafood. This recipe uses the slow-cooking method for foolproof tenderness.
• Quality matters with tomatoes: For the richest flavor, use San Marzano tomatoes. These Italian plum tomatoes have less acidity and more natural sweetness than regular varieties.
• Fresh vs. frozen calamari: While fresh is ideal, high-quality frozen calamari that’s properly thawed works exceptionally well. Thaw overnight in the refrigerator for best results.
• Thickness consistency: Try to cut all calamari rings to a similar thickness for even cooking. About ½-inch is ideal.
• Low and slow: Once the calamari is added, maintain a very gentle simmer. Aggressive boiling can toughen the seafood.
• Layering flavors: The optional initial searing of the calamari adds another dimension of flavor through light caramelization. While not essential, it elevates the final dish.
• Herb adjustments: If fresh herbs aren’t available, use dried herbs, but add them earlier in the cooking process and reduce quantities by two-thirds (dried herbs are more potent).
• Make-ahead magic: This stew actually improves with time as flavors meld. Consider making it a day ahead for even more developed flavor.
• Avoid aluminum cookware: The acidity in tomatoes can interact with aluminum, potentially altering the taste and appearance of your dish. Instead, opt for stainless steel, enameled cast iron, or other non-reactive cookware.
• Seafood substitutions: This recipe works beautifully with a seafood medley. Consider adding shrimp, mussels, or chunks of firm white fish in the last 5-10 minutes of cooking.

Storing and Reheating Tips

Refrigeration:

• Allow the stew to cool completely before refrigerating.
• Store in an airtight container for optimal freshness.
• Calamari stew will keep well for 2-3 days in the refrigerator.
• The flavor often improves after a day as the ingredients have more time to meld.

Freezing:

• While you can freeze this stew, the texture of the calamari may change slightly upon thawing and reheating.
• For best results, freeze in individual portions in airtight containers.
• Leave about a ½-inch space at the top as the stew will expand when frozen.
• Mark with the date and use within 2 to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating:

• Gentle reheating is key to maintaining the calamari’s tender texture.
• Stovetop: Warm gently over medium-low heat, stirring occasionally for 5–7 minutes until heated through. If the sauce has thickened, add a splash of water or broth to loosen it.
• Microwave: Use 50% power and stir every 30 seconds until warmed through. This helps prevent the calamari from becoming rubbery.
• Avoid boiling when reheating, as this can toughen the calamari.
• Add a fresh garnish of herbs after reheating to brighten the flavors.

Calamari Stew in Tomato Sauce is one of those magical dishes that manages to be both comforting and impressive simultaneously. With this detailed guide, you now have all the tools to create a restaurant-worthy seafood stew that will have everyone asking for the recipe. The rich tomato sauce, tender calamari, and aromatic herbs come together to create a memorable meal that celebrates the flavors of the Mediterranean in your own kitchen. Whether served for a special occasion or a cozy weeknight dinner, this stew promises satisfaction in every spoonful.

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