Kalamari in Tomato Sauce

[acamp7]

I love this dish. I tend to eat it at this time of year as part of lent! Here's my recipe:

Ingredients:​

• 1 lb fresh squid, cleaned and cut into rings
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes (or 4 fresh tomatoes, peeled and chopped)
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• 1/2 cup white wine (optional)
• Salt and freshly ground black pepper (to taste)
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup Kalamata olives (optional)
• Lemon wedges (for serving)

Instructions:​

1. Prepare the Squid:
   • Clean and cut the squid into rings (or leave it in tubes, depending on your preference). Pat them dry with paper towels to remove excess moisture.
2. Cook the Squid:
   • Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the squid and sauté for 2–3 minutes, stirring occasionally. The squid will release some liquid and shrink a little. Once the squid turns opaque, remove it from the pan and set it aside.
3. Make the Tomato Sauce:
   • In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Add Tomatoes & Season:
   • Stir in the crushed tomatoes (or fresh tomatoes), dried oregano, sugar (if using), red pepper flakes (if using), and salt and pepper to taste. Bring the sauce to a simmer, and cook for 10-15 minutes to allow the flavors to develop. If using wine, add it to the sauce and cook for an additional 2-3 minutes to let the alcohol evaporate.
5. Combine Squid and Sauce:
   • Return the cooked squid to the pan with the tomato sauce. Stir to coat the squid in the sauce, and let it cook for another 5-7 minutes, until the squid is tender and has absorbed the flavors of the sauce. Be careful not to overcook the squid, as it can become tough.
6. Garnish & Serve:
   • Once the squid is tender and the sauce is well-seasoned, remove from heat. Garnish with fresh parsley and Kalamata olives (optional). Serve with lemon wedges on the side for an extra burst of freshness.

 

[k_tsoukalas]

That sounds absolutely delicious—thank you for sharing your recipe! I love how it’s simple yet rich in flavor, and perfect for Lent. Squid in tomato sauce is such a comforting, traditional dish, and yours reminds me of what my yiayia used to make. I like the idea of adding white wine for depth, and the Kalamata olives give it that extra punch of umami. I’ve also had a version with a pinch of cinnamon or a bay leaf simmered in the sauce—adds a nice warmth.

I usually serve it over orzo or with crusty bread to soak up all that amazing sauce. Have you ever tried it with fava puree on the side? It's not traditional, but it makes a great pairing during Lent.

Thanks again for posting this—it’s a great reminder to bring out my pot and cook something hearty and meaningful during this time of year.