In a saucepan, heat the oil. Add minced onion and saute for 6-8 minutes, stirring from time to time. Add crushed garlic cloves and saute 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!
Notes
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 do add more salt only if it is needed – after you have tasted it at the end of cooking.
Course: Appetizer, Main Course
Cuisine: American
Keyword: Calamari Recipe, Calamari Stew Recipe
Nutrition Facts
Calamari Stew
Amount per Serving
Calories
463
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Cholesterol
462
mg
154
%
Sodium
1012
mg
44
%
Potassium
1778
mg
51
%
Carbohydrates
38
g
13
%
Fiber
7
g
29
%
Sugar
15
g
17
%
Protein
37
g
74
%
Vitamin A
2100
IU
42
%
Vitamin C
53
mg
64
%
Calcium
160
mg
16
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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