Sicilian Calamari & Tomato Stew


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

The trick for tender calamari, or squid, is to either barely cook it or cook it a long time. For this Sicilian stew, the primary emphasis is on building flavors in the broth, while the squid gets just a quick simmer at the end, keeping its flavor and texture intact.


  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, thinly sliced
  • 1 rib c


Heat oil in a 4-qt. saucepan over medium-high. Cook onion, celery, and carrot until golden, 6–8 minutes. Add oregano, chile flakes, and garlic and cook until fragrant, 1–2 minutes. Add wine and cook, stirring occasionally, until reduced by half, 3–4 minutes. Stir in tomatoes and 2 cups water and bring to a boil. Reduce heat to medium and cook until liquid is slightly thickened, 6–8 minutes. Add