“Better than Fried Calamari” Spanish Calamari in Onion Sauce

These Spanish calamari in onion sauce, known as calamares encebollados, are one of Spain’s most underrated recipes. We’re talking a ton of great flavors, super easy to make, and all done in about 40 minutes. Serve them as a tapas appetizer or even as a main course next to some roasted potatoes.

To make this recipe, I used cleaned tubes of squid I bought frozen and thawed out. If you can’t find tubes of squid in your supermarket, check with a local Asian supermarket. As they typically have them in the freezer section. You can also substitute for cuttlefish or even scallops.

To make the onion sauce, I used olive oil, onions, garlic, paprika, tomatoes, white wine, broth, and saffron. If wine is not your thing, just double down on the broth and add a squeeze of fresh lemon juice for acidity.

TIPS & TRICKS to Make this Recipe: This dish can be cooked ahead of time and then put into the fridge. It will hold for up to 2 to 3 days in an airtight container. Just add in some broth if needed when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Spanish Calamari in Onion Sauce

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Spanish Calamari in Onion Sauce | Calamares Encebollados

Course Appetizer, Main Course

Cuisine Mediterranean, Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 251 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 3 medium onions (thinly sliced)
• 3 cloves garlic (roughly chopped)
• 3 cleaned tubes of squid
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1/2 cup dry white wine 120 ml
• 1/2 cup vegetable broth 120 ml
• 1/4 tsp saffron threads 0.17 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the sliced onion, chopped garlic, and a kiss of salt, mix together, then mix every 2 to 3 minutes so everything evenly sautes

3. In the meantime, cut two of the tubes of squid into rings that are 1/2 inch (1.25 cm) thick, and cut the other tube of squid into squares that are 1 inch x 1 inch (2.5 x 2.5 cm)

4. After 15 to 20 minutes and the onions are slightly caramelized add in the squid, mix together, then mix every 1 minute so the squid evenly sautes

5. After 4 to 5 minutes and the squid is lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer for a few minutes

6. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the wine, broth, and saffron, turn it up to a high heat and mix together, when it comes to a boil, lower to a low-medium heat and simmer for 5 to 10 minutes or until the squid is tender

7. Transfer into a serving dish and sprinkle with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Calamari in Onion Sauce | Calamares Encebollados

Amount Per Serving

Calories 251 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 210mg70%

Sodium 266mg12%

Potassium 530mg15%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 6g7%

Protein 16g32%

Vitamin A 853IU17%

Vitamin C 19mg23%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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