Calamari with Tomatoes, Olives and Capers

Calamari with Tomatoes, Olives and Capers


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Get pre-cleaned calamari to cut some prep time from this Mediterranean seafood stew. This is a simple and healthy recipe that my Maltese mother used to make.


Serves: 4 

  • 4 whole calamari
  • 1 large red onion, chopped
  • 2 to 4 cloves garlic, chopped
  • 2 tablespoons (40 ml) olive oil
  • 1 tablespoon mixed herbs
  • salt and pepper to taste
  • 500g tomato puree or passata
  • glass of red wine
  • 1 large potato, diced
  • 1 carrot, chopped
  • 2 tablespoons tomato paste
  • 100g black olives
  • 50g capers
  • 200g tinned or frozen garden peas

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Clean the calamari, be sure to take out the cartilage in the middle. Wash well in water and cut into rings of about 1cm wide.
  2. In a non-stick pot, heat the olive oil over medium high heat. Add the onion, garlic and herbs and stir.
  3. Once the onion turns light brown, stir in the tomato puree or passata and the wine. Add the calamari, potato, carrot and tomato paste and stir well. Add enough water to just cover the mixture. Simmer covered over medium low heat for 20 to 40 minutes, checking periodically and adding more water or wine if needed.
  4. Lastly, add the olives, capers and peas and simmer for 5 to 10 minutes until heated through.

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