Spanish Calamari in Onion Sauce | Calamares Encebollados
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
-
Heat a large fry pan with a medium heat and add in the olive oil
-
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
-
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)
-
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
-
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
-
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
-
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