Recipes 39 300x300 1

Calamari Stew

5 from 1 vote
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  • 2 tablespoons olive oil
  • 1 small onion
  • 3 garlic clove crushed, *see note
  • 14 ounces frozen calamari rings thawed
  • 2 cups pureed tomatoes *see note
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt *see note
  • 1/4 cup green olives without stones
  • 1/4 cup fresh parsley


  • In a large saucepan, heat the oil. Add minced onion and sauté for 6-8 minutes, stirring from time to time.
  • Add crushed garlic cloves and sauté for about 2 minutes or until the garlic releases its aroma.
  • Add 2 cups of pureed tomatoes, salt, pepper and calamari rings. Simmer covered on medium-low for 20 minutes. After 20 minutes, stir in olives and chopped parsley and simmer for a further 30 minutes or until the calamari is soft.
  • Enjoy as an appetizer or main dish!


3 garlic cloves should yield at least 1 teaspoon of pressed garlic.
Using a good quality pureed tomatoes will make your stew extra delicious. Crushed tomatoes or tomato passata can also be used as substitution.
I don’t recommend using more than ½ teaspoon of salt at the beginning as you will be adding olives at a later stage. Olives will add extra saltiness to this stew so please add more salt only if it is needed – after you have tasted it at the end of cooking.
5 from 1 vote (1 rating without comment)

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