Spanish Stewed Squid (Calamares Estofados)
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 pot
- Serves:
- 8
ingredients
- 2 lbs squid, cleaned and chopped (bodies cut into rings, legs into similarly-sized chunks)
- 2 large onions, chopped
- 3 garlic cloves, chopped
- 1 teaspoon sweet paprika
- 1⁄3 cup parsley, chopped (must be fresh, not dried)
- 1 bay leaf
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 cup extra-virgin olive oil
- 2 tablespoons flour
- 1 cup dry white wine
directions
- Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.
- Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
- Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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