How to make stewed squid, an amazing fish main course

Stewed squid is a simple but highly effective recipe, perfect for bringing a fragrant and inviting dish to the table.

The stewed squid recipe is perfect if you are looking for a second fish dish that is easy to make but at the same time very tasty. It is a preparation where the squid are embellished with a sauce that tempts you to taste the shoe !

The only difficulty with this recipe lies in the patience of waiting for the calamari to be cooked! They must be very tender , and for them to be so, the squid must be cooked for many minutes. One thing is important in this recipe for calamari with sauce: if they are not yet cooked and the sauce tends to dry out, add a few spoonfuls of hot water!

How to cook stewed squid

1. Place a pan full of water on the heat and bring it to the boil. Wash the copper tomatoes and make a very light cross incision on their bottom with a knife. You just have to dent the peel. When the water boils, add the tomatoes and remove them with a slotted spoon after thirty seconds.
2. Now that you have made them very easy to peel, start right from the incision and remove the peel. Cut them into quarters, remove the watery part with the seeds and chop the pulp, then set them aside .
3. Wash the squid under running water and, if not already done by the fishmonger, clean it by removing the entrails and the beak. Cut the ring bag and tentacles into two or more pieces according to the size of the squid.
4. Pour the oil into a pot or large pan and pour in the oil, the peeled and finely chopped garlic clove and the chilli pepper, whole or chopped depending on whether you want to remove it at the end of cooking or keep it.
5. Add the squid and sauté for 3-4 minutes, stirring frequently. Pour in the wine and raise the heat so that it quickly evaporates for 1-2 minutes.
6. It's time for the tomatoes, pour them into the pan and turn. When it comes to the boil again, reduce the heat and simmer lightly for 15-18 minutes . Season with salt and pepper. If you left it whole, remove the chilli pepper. Check the cooking of the squid: they must be very tender and the times may vary depending on their size and consistency .
7. Wash the parsley leaves, dry them with kitchen paper and chop them finely. Add them to the preparation when there is only a minute left until the calamari are perfectly cooked. Turn off and serve hot accompanied by slices of bread toasted in the oven at 180°C for five minutes .

For other ideas, discover all our recipes with calamari and also try cuttlefish with peas , it's a dish that will amaze you !

Variations of stewed baby squid

And here we are to tell you, in a few lines, the other recipes for preparing stewed squid rings (or tufts). You can, very simply, prepare stewed squid in white: just chop the parsley very finely and cook it in a pan with a generous drizzle of oil, then add the squid, blend it with the white wine and cook it for about 30 minutes . -40 minutes with the lid on and on a very low flame. Be careful that we are never dry so add hot water as needed.

There is not only this variant of the recipe. In fact, you can prepare the squid in red stew, and then with tomato, also adding peas and/or potatoes to taste. Cook everything together in a pan with the tomato, always making sure that the stew does not dry out too much .

Finally, you can also try a recipe similar in terms of cooking and main ingredients, but totally different in taste: stewed stuffed squid. Do not cut the bag into strips but leave it whole and fill it with a filling made up of tentacles sautéed in a pan with a drizzle of oil, breadcrumbs, garlic, parsley and, if desired, an egg yolk to bind everything well (which however it can be omitted and replaced with a vinaigrette of emulsified oil and lemon). Close the squid pockets with a toothpick and place them in the pot with the tomatoes.

storage

Store the stewed squid in an airtight container for about 2 days ; if necessary, reheat them in a pan.

If you liked the stewed squid recipe, discover the preparation video :

Riproduzione riservata © - WT