Low Carb Spanish Basque Calamari Stew Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.8/5
(2280 reviews)
Low Carb Spanish Basque Calamari Stew
Zylo Recipes

Description

Discover a delightful and novel approach to enjoying calamari with this comforting squid stew. The recipe employs a gentle simmering technique, guaranteeing that the calamari maintains its delicate tenderness, avoiding the rubbery texture that can sometimes occur with this seafood. The foundation of this flavorful stew begins with a generous amount of olive oil, in which sweet onions, vibrant green bell peppers, and fragrant garlic are carefully sautéed.

These aromatics meld together, creating a savory base that permeates the entire dish. As they soften and release their natural sweetness, they pave the way for the star of the show: the calamari. A luscious tomato sauce, enriched with a splash of robust red wine, forms the heart of the stew.

The wine adds depth and complexity, its fruity notes complementing the sweetness of the tomatoes. The calamari then bathes in this rich and inviting liquid, slowly absorbing the flavors as it simmers gently. This slow cooking process is key to achieving that perfect, melt-in-your-mouth texture.

The resulting stew is a harmonious blend of textures and tastes. The tender calamari offers a slight chewiness that contrasts beautifully with the soft vegetables and the smooth, velvety sauce. Each bite is an explosion of flavors – the sweetness of the onions and peppers, the tanginess of the tomatoes, the subtle bite of the garlic, and the distinctive taste of the calamari itself.

This squid stew is more than just a meal; it’s an experience. It’s a comforting dish that evokes the warmth of a home-cooked meal, perfect for a cozy evening or a gathering with friends and family. Serve it with a side of crusty bread to soak up the flavorful sauce, or spoon it over a bed of fluffy rice for a more substantial meal.

Its simple yet elegant presentation makes it suitable for both casual and more formal settings. The vibrant colors of the peppers and tomatoes, combined with the delicate white of the calamari, create a visually appealing dish that is as pleasing to the eye as it is to the palate. This is a dish that promises to satisfy your cravings and leave you wanting more.

Preparation Time

Prep Time
25 min
Cook Time
15 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
280 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
25 g

C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 10 g

Cholestrol 180 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    3 tablespoon
    2.
    Green Bell Pepper
    Green Bell Pepper
    1 medium - 2 1/2" diameter x 2 3/4"
    3.
    Onion
    Onion
    ½ small
    4.
    Garlic
    Garlic
    3 clove
    5.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    6.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    3 tablespoon
    7.
    Frozen Raw Calamari by Great Value 🦑
    Frozen Raw Calamari by Great Value 🦑
    1-¼ pound
    8.
    Red Wine
    Red Wine
    3 fluid ounce
    9.
    Tomato Sauce
    Tomato Sauce
    1-¾ cup
    10.
    Cilantro
    Cilantro
    4 tablespoon
    11.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    12.
    Cauliflower Rice
    Cauliflower Rice
    3 cup

Instructions

    1.
    Heat a large sauté pan over medium-high heat. Add 3 tablespoons of olive oil, then sauté the green bell pepper, onion, and garlic until the onions and bell peppers are translucent. Add ¼ teaspoon of kosher salt. Remove the vegetables to a bowl and set aside.
    2.
    Add 2 tablespoons of olive oil to the pan, followed by the calamari, red wine, tomato sauce, and cilantro. Stir well to combine.
    3.
    Add the previously sautéed vegetables to the pan. Cook until the calamari reaches 145°F (about 3-4 minutes). Add the final ¼ teaspoon of kosher salt, and an additional ¼ teaspoon if desired. Serve over ¾ cup of cauliflower rice per bowl.