Easy Tomato and Garlic Stewed Squid

Squid is one of those things that you either love, or not. My family happens to love it, but that was not always the case. I eased them into the process by serving calamari – fried with a side of lemon slice and marinara. Although delicious, this same technique got old and boring (for me, not for them).

My recipe for tomato and garlic stewed squid is not only easy, but it’s also incredibly flexible. It can be transformed into squid linguini or a quick squid paella.

Tomato and Garlic Stewed Squid

Tomato and Garlic Stewed Squid

I buy my squid whole, and clean it myself. It’s less expensive this way, which enables me to serve generous portions, and leaves a little left over for experimentation. I also like the process of cleaning squid, its therapeutic – I get my favorite beverage, music and maybe Netflix and have a squid cleaning party!

In the next few weeks, I will post my own how to video for cleaning squid, but for now, I found a good one on YouTube that gives instruction. Just a heads up the process is messy.

Tubes and Tentacles

Tubes and Tentacles

Seafood Allergy? Squid is Shellfish!


In case you didn’t know, squid are shellfish. Shellfish include marine animals with shells, such as shrimp, crab, oysters and lobster, as well as octopus, scallops and squid. So if you or someone in your family has a shellfish allergy, squid or calamari should be avoided.

Approximately 60 percent of people with shellfish allergy experienced their first allergic reaction as adults. People with shellfish allergy react to all shellfish; others react to only certain kinds. Reactions range from mild symptoms — such as hives or a stuffy nose — to severe and even life-threatening.

If you think you have a shellfish allergy, talk to your doctor. Tests can help confirm a shellfish allergy, so you can take steps to avoid future reactions.

Visit the Food Allergy Reseach & Education website for more info.



4½ lb cleaned calamari fresh or frozen, thawed and drained

2 cups of chopped canned tomatoes, with liquid

½ cup of white wine

1 Spanish onion, sliced

2 cloves garlic, minced

1 bunch cilantro, chopped

2 anchovies

1 pinch red pepper flake

1 lemon, sliced into quarters

Olive oil

Sea salt & fresh cracked black pepper




In your crock-pot or heavy-bottomed pot, add 3 tbsp. of olive oil, the garlic clove, red pepper flake pepper, onion and anchovies. Turn the flame on the lowest setting and with the top off, sauté for about 3 minutes.

Next, add the calamari and lightly color them (about 5 minutes). Add the wine and let it evaporate a bit (about 3 minutes). Finally, add the can of chopped tomatoes, refill the can with water and add that, the salt and pepper to taste and half of the chopped cilantro. Sauté and close the lid.

Turn the heat up to medium and cook the squid for for 15-20 minutes. When the time is up, check the squid for doneness – it should be tender and not chewy. If it’s not perfect, give it another 5 minutes on the stove. You an also adjust the seasoning at this state – I like my squid spicy so I usually add more red pepper flake at this taste.

Serve with lemon slices, a splash of olive oil and cilantro.

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