Calamari Stew

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  • 2 tablespoons Olive Oil
  • 1 Small Onion minced
  • 3 Garlic Cloves crushed, see note 1
  • 14 ounces Frozen Calamari Rings thawed (390 grams)
  • 2 cups Pureed Tomatoes see note 2
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt see note 3
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Green Olives without stones (45 grams)
  • 1/4 cup Fresh Parsley finely chopped


  • In a saucepan, heat the oil. Add minced onion and sauté for 6-8 minutes, stirring from time to time.
  • Add crushed garlic cloves and sauté for about 2 minutes or until the garlic releases its aroma.

How to make calamari stew

  • Add 2 cups of pureed tomatoes, salt, pepper and calamari rings. Simmer covered on medium-low for 20 minutes. After 20 minutes, stir in olives and chopped parsley and simmer for a further 30 minutes or until the calamari is soft.
  • Mixing and Cooking Calamari Stew
  • Enjoy as an appetizer or main!


3 garlic cloves should yield at least 1 teaspoon of pressed garlic
Using a good quality pureed tomatoes will make your stew extra delicious. Crushed tomatoes or tomato passata can also be used as substitution.
I don’t recommend using more than ½ teaspoon of salt at the beginning as you will be adding olives at a later stage. Olives will add extra saltiness to this stew so please do add more salt only if it is needed – after you have tasted it at the end of cooking.