Calamari Stew
Recipe type: Main Dish
Delicious calamari stew, made in a rich tomato sauce.
  • 2 pounds squid (frozen is more readily available)
  • ½ cup extra virgin olive oil
  • 1 yellow onion, sliced
  • 1 fennel bulb, whites only, sliced. Save the fronds.
  • 4 cloves of garlic, chopped
  • Salt and pepper, to taste
  • 1 cup white wine
  • 1 (15-ounce) can crushed tomatoes
  • ⅓ cup ouzo
  • ¼ cup capers
  • 1 cup green olives
  • Fennel fronds, chopped (or dill) to taste
  1. If not using precut rings, thaw your squid and slice into rings. Set aside.
  2. In a large skillet, heat olive oil over medium heat and sauté the onions and fennel until translucent. Add the garlic. Season well with salt and pepper.
  3. Add crushed tomatoes and wine. Reduce the heat and let simmer until the sauce begins to thicken.
  4. Add the squid and simmer for about 20 minutes. Pour in the ouzo and simmer for 25 to 40 minutes.
  5. Add the capers, olives and fennel fronds. Stir well and remove from heat.
  6. Garnish with fresh parsley and serve warm.
Recipe by Eleni Saltas at