Calamari in Spicy Tomato Sauce | Mediterranean Squid Recipe

There’s something irresistible about the combination of tender squid and a bold, spicy tomato sauce. This Mediterranean classic is simple yet full of flavor — the brininess of olives and capers, the kick of chili, and a splash of lemon bring it all to life. Serve it with pasta or crusty bread for a dish that tastes like the seaside.

Calamari in Spicy Mediterranean Tomato Sauce

Calamari in Spicy Tomato Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 600 g (about 1 ¼ lbs) squid, cleaned and cut into rings

• 3 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 red chili pepper (or 1 tsp chili flakes), finely chopped

• 1 can (400 g / 14 oz) chopped tomatoes (or passata)

• 2 tbsp tomato paste

• 100 ml (½ cup) dry white wine

• A handful of black olives (Kalamata or Gaeta), pitted

• 1 tbsp capers, rinsed

• 1 tsp dried oregano (or fresh thyme)

• 1 bay leaf

• Salt & freshly ground black pepper

• Juice of ½ lemon (plus slices for garnish)

• Fresh basil or parsley, for garnish

Instructions:

1. Prepare the squid: Pat squid dry with paper towels. Cut into rings, leave tentacles whole if you like.

2. Make the base: In a large pan, heat the olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and chili, cook briefly until fragrant.

3. Deglaze & simmer: Add white wine and let it bubble until reduced by half. Stir in tomato paste, canned tomatoes, oregano, bay leaf, olives, and capers. Season with salt and pepper.

4. Simmer the sauce: Let the sauce cook gently for 15–20 minutes until it thickens and flavors meld.

5. Add squid: Stir in the squid and simmer gently for 10 minutes — no longer, or it will turn rubbery. The squid should be tender.

6. Finish: Squeeze in lemon juice, adjust seasoning, and garnish with fresh basil or parsley.

📌 Serving Suggestions

✔️ With crusty bread to mop up the sauce.

✔️ Over spaghetti or linguine.

✔️ Alongside a simple green salad and a chilled glass of white wine (like Vermentino or Sauvignon Blanc).

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