Calamari With olives and capers

Calamari With olives and capers


1 person made this

Tender calamari comes to the table as a main course in a hearty tomato, anchovy, olive, garlic, white wine and caper sauce inspired by the flavours of the Mediterranean.

Pat Alburey

Serves: 4 

  • 1 kg calamari, cleaned
  • 2 cloves garlic
  • 6 anchovy fillets
  • ¼ cup olive oil
  • 1 cup (250ml)dry white wine
  • 2 tablespoons capers, drained
  • 2 x 400g diced tinned tomatoes
  • A pinch of sugar
  • A bunch of flat-leaf parsley
  • 1 cup black olives
  • Freshly ground black pepper

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Cut the calamari into rings. Peel and finely chop the garlic. Finely chop the anchovy fillets.
  2. Heat the oil in a large, heavy-based saucepan. Add the calamari and garlic. Cook, stirring, over moderate heat until the garlic is golden.
  3. Add the anchovies, wine, capers, tomato pieces with their juice and the sugar. Simmer gently over low heat for 15 minutes. Meanwhile, finely chop enough parsley to give about ½ cup.
  4. When the calamari is cooked, add the olives, parsley, and pepper to taste. Serve immediately.


Good crusty bread is essential to soak up the rich juices in this dish. If you like, you can also serve some simply cooked pasta.


good source of vitamins B group and C, iodine and calcium.

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