Calamares en Salsa (Squid in Spanish Tomato Sauce)

Tender squid rings simmered slowly in a rich sofrito and white wine sauce. Serve with rice or plenty of bread for the sauce.

Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method

Time1 hr
LevelEasy
Costabout £2.30 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

327kcal
10.5gcarbs
5gof which sugars
16.4gfat
4.6gsaturates
30.2gprotein
2.3gfibre
2.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

150 gsofrito
600 gcleaned squidtubes cut into 1 cm rings, tentacles left whole
100 mldry white wine
150 mlwater
2 tbspolive oil
1 tspsweet smoked paprika
1bay leaf
2 tbspflat leaf parsleychopped
1lemoncut into wedges

Method

1
Pat the squid dry. Heat the olive oil in a wide pan over a high heat and fry the squid in two batches for 2 minutes each, until just turning opaque. Lift out and set aside.
4 min
2
Lower the heat to medium and add your ready made sofrito (see the base recipe), the paprika and the bay leaf. Stir for 2 minutes.
3
Add the wine and let it bubble for 2 minutes, then add the water and return the squid to the pan.
2 min
4
Cover and simmer very gently for 35 to 40 minutes, stirring now and then, until the squid is completely tender and the sauce is thick.
38 min
5
Taste for salt. Remove the bay leaf, sprinkle with parsley and serve with lemon wedges.

Tips

Squid is tender if cooked very briefly or for a long time. Anything in between is rubbery, so commit to the long gentle simmer.
Keep the heat low so the sauce barely bubbles. A hard boil toughens the squid.
Ask your fishmonger for cleaned squid, or buy frozen cleaned squid and defrost fully in the fridge.

Storing and freezing

Keeps in the fridge for up to 2 days, cooled within 1 to 2 hours. Freezes for up to 1 month. Reheat gently until steaming hot all the way through.

Questions

Why is my squid tough?

It was probably cooked for a medium time. Squid goes tough after about 3 minutes of cooking and only softens again after 30 minutes or more of gentle simmering, so cook either very briefly or very slowly.

What do I serve with it?

Plain white rice, crusty bread or boiled potatoes all work well to soak up the sauce. A green salad on the side keeps it fresh.

Is it gluten free and dairy free?

Yes, as written. It is gluten free, dairy free, egg free and nut free, but contains shellfish (mollusc) so it is not suitable for those with that allergy.

More made with spanish sofrito

Main course

Garbanzos con Bacalao (Chickpeas with Salt Cod and Spinach)

40 min (plus soaking)about £2.17 a head

GFDFNF

Main course

Arroz Meloso de Pollo y Judías Verdes (Soupy Spanish Chicken and Green Bean Rice)

45 minabout £3.01 a head

GFDFEF

Breakfast

Huevos a la Flamenca (Baked Eggs with Chorizo, Peas and Peppers)

30 minabout £1.05 a head

DFNFHP

Pies & bakes

Empanada de Bacalao con Pasas (Galician Salt Cod Pie)

1 hr 20about £1.13 a head

See every dish made with spanish sofrito

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.