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Mallorca Style Calamari

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 Squid Tubes (cleaned and tentacles removed)
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 Green Onion
  • 2 Cloves of Garlic
  • 1/2 Tsp Smoked Paprika
  • 1/4 Cup White Wine
  • 1 Cup Tomato Puree
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • Fresh Parsley
  • Sea Salt
  • Freshly Cracked Pepper

Instructions

  1. Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1 red bell pepper and cut some chives out of a green onion
  2. Cut each tube of squid into 1-inch thick slices (you should end up with about three 1-inch thick rings from each tube of squid)
  3. Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil
  4. Once the oil gets hot, season it with sea salt and add the squid rings
  5. Cook each side for about 1 minute (2 minutes total), remove from the pan and set aside
  6. Using the same with the same oil add the diced red bell peppers to pan and cook for about 3 minutes
  7. Add the diced onions to the pan, mix with the bell peppers and cook for another 3 minutes, then add the 2 minced garlics
  8. About 20-30 seconds after adding the garlic, add the chives and mix everything together
  9. Add 1/2 teaspoon of smoked paprika, mix, and then add a 1/4 cup of white wine and cook for about 1 minute, then season with sea salt and freshly cracked black pepper
  10. 2 minutes after adding the white wine to the pan, add 1 cup of tomato puree to the pan, season with sea salt, mix everything together and lower your fire to a LOW heat
  11. After letting the sauce simmer for about 5 minutes, return the squid rings back to the pan and cook each side for 2 minutes (4 minutes total)
  12. Evenly transfer the squid rings to 2 plates, using a tong, lightly squeeze open each squid ring and add the tomato sauce inside of each ring
  13. Sprinkle each plate with freshly chopped parsley
  14. Enjoy!

Recipe Notes

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