🍲 Greek Squid Stew with Rings

Name: Greek Squid Stew with Rings
Total time: 30 min
Yield: 4 servings
Ingredients: Calamari fillets, frozen 300 g; Squid rings, frozen 300 g; Shallots 5 pcs.; Pepper, red 2 pcs.; Garlic cloves 2 pcs.; Zucchini 1 pcs.; Olive oil 3 tbsp; Salt pinch; Pepper, black ground pinch; Tomato paste 1 tbsp; Sugar pinch; Red wine, dry 100 ml; Tomatoes, chopped 800 g; Water 300 ml; Oregano, dried 1 tsp; Parsley, fresh 10 g; Olives, black 100 g

295 kcal · 30 min · 4 servings

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Ingredients

Calamari fillets, frozen 300 g
Squid rings, frozen 300 g
Shallots 5 pcs.
Pepper, red 2 pcs.
Garlic cloves 2 pcs.
Zucchini 1 pcs.
Olive oil 3 tbsp
Salt pinch
Pepper, black ground pinch
Tomato paste 1 tbsp
Sugar pinch
Red wine, dry 100 ml
Tomatoes, chopped 800 g
Water 300 ml
Oregano, dried 1 tsp
Parsley, fresh 10 g
Olives, black 100 g

Instructions

1. Thaw the calamari and squid rings overnight in the refrigerator.
2. Halve the shallots, peel them, and quarter the halves.
3. Wash the peppers thoroughly, halve them, remove the stem and seeds, and chop them into coarse cubes.
4. Peel the garlic and chop it finely.
5. Wash the zucchini, trim the ends, cut them lengthwise into quarters, and slice them.
6. Rinse the seafood thoroughly and pat it dry.
7. Heat 2 tablespoons of olive oil in a pot over high heat.
8. Fry the calamari and squid rings for about 3 minutes.
9. Season them with salt and pepper.
10. Remove the seafood from the pot and set it aside.
11. Reheat the pot with 1 tablespoon of olive oil over medium heat.
12. Fry the shallots together with the garlic for about 1 minute.
13. Add the peppers and zucchini and fry them for another 3 minutes.
14. Add the tomato paste to the pot and roast it for about 1 minute.
15. Sprinkle the mixture with sugar.
16. Pour in the red wine and let it simmer briefly.
17. Add the chopped tomatoes and water.
18. Season the stew with salt, pepper, sugar, and oregano.
19. Let the stew simmer for approx. 15 minutes.
20. Wash the parsley and shake it dry.
21. Pluck the leaves from the stems and chop them finely.
22. Drain the olives in a sieve.
23. Add the olives, calamari, and squid rings to the stew.
24. Warm everything for about 1 minute.
25. Taste the stew and adjust the seasoning if needed.
26. Sprinkle the finished stew with the chopped parsley.
27. Serve the Greek calamari stew hot.

Nutrition per serving

kcal: 295
Protein: 28 g · Fett/Fat: 10 g · Carbs: 25 g