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Calamari Stew – Kitchen Secrets – Practical Recipes

A recipe that I frequently use for lunch lately is squid stew. As you know, I don’t eat fried food anymore. When I said it was grilled or salad, I prepared the meal for the first time to see how it would be.

The first time I tried, there were no mushrooms, but when I added mushrooms, I think it was even more pleasant. Normally, I don’t add much water because I like the toothy texture of squid, but the consistency I eat may seem uncooked to you. For this reason, adding water and cooking a little more allows the squid to become soft thanks to the tomato and lemon in it.

The other ingredients we add smell the sea, but if you want, you can add 1 bay leaf.


Ingredients for Calamari Stew Recipe

  • 250-300 g sliced ​​squid
  • 2 large cultivated mushrooms
  • 1 medium onion
  • 1 clove of garlic
  • 1 cup of tomato puree
  • 2 tablespoons of olive oil
  • 2 stalks of spring onions
  • juice of half a lemon
  • 1 teaspoon of water
  • Black pepper
  • Salt

How to Make Calamari Stew Recipe?

  1. Chop the onion finely. Slice the garlic and mushrooms too.
  2. In a small saucepan, sauté the garlic, onion and calamari in 2 tablespoons of olive oil until the onions turn pink.
  3. Add the mushrooms to the pan and sauté until they release their water. Add tomato zest +1 tea glass of water and squeeze half a lemon. Season with salt and pepper, mix and cook for 20 minutes on low heat with the lid closed. Before serving, add the chopped fresh onions and mix.
  4. If desired, open the lid of the pot and stir it over high heat, and if you want, serve it with water.

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