💬 20 FAQs for Dominican-Style Calamares Guisados

1. What is Calamares Guisados?

Calamares Guisados is a Dominican-style calamari stew made by simmering tender squid in a garlicky tomato sauce seasoned with sofrito, sazón, adobo, and fresh herbs. It’s rich, comforting, and full of Caribbean flavor.

2. How do you make Dominican-style calamari stew?

You start by sautéing sofrito, onion, bell pepper, garlic, and tomatoes. Then you add sazón, adobo, and tomato sauce before simmering calamari rings for 10–12 minutes until tender. Finish with lemon juice and cilantro for brightness.

3. What does “guisados” mean?

“Guisados” means “stewed” in Spanish. It refers to dishes cooked slowly in a flavorful sauce until tender and infused with seasoning.

4. How do you keep calamari tender?

The secret is timing. Cook it either very quickly (under 2 minutes) or low and slow (10–12 minutes). Anything in between turns it chewy.

5. What is sofrito used for?

Sofrito is the flavor base of many Dominican dishes. It’s a blend of garlic, onions, peppers, herbs, and seasonings that adds depth, aroma, and authentic island flavor to the stew.

6. Can I make Calamares Guisados with frozen calamari?

Yes. Just thaw it completely, rinse, and pat it dry before cooking. Dry calamari absorbs flavor better and prevents a watery sauce.

7. How long should I cook calamari?

Simmer it for about 10–12 minutes on medium-low heat. When it turns opaque and tender, it’s ready.

8. What is sazón with achiote?

Sazón with achiote is a Latin spice blend made with garlic, coriander, cumin, and annatto (achiote), which gives food its warm reddish-orange color and signature Caribbean taste.

9. Can I substitute shrimp or fish for calamari?

Absolutely. Shrimp, scallops, or white fish like cod all work well in this sauce. Just adjust the cook time so they don’t overcook.

10. What side dishes go with Calamares Guisados?

White rice is the classic choice. It also pairs beautifully with tostones, yuca al mojo, or a simple avocado salad.

11. Is this dish spicy?

Not by default, but you can add heat by tossing in a pinch of crushed red pepper or a dash of hot sauce while it simmers.

12. Can I make this recipe ahead of time?

Yes. Cook it, let it cool, and refrigerate for up to 2 days. The flavors deepen overnight — just reheat gently on low before serving.

13. What’s the best pan to cook this in?

A large non-stick skillet works best. It prevents sticking and allows even cooking without over-browning the sauce.

14. Can I freeze leftovers?

You can, but for best texture, eat it fresh. Freezing may slightly toughen the calamari. If you do freeze it, thaw overnight and reheat slowly.

15. What gives this stew its color?

The combination of sazón with achiote, tomato sauce, and grape tomatoes creates that rich, glossy red-orange tone typical of Dominican stews.

16. How do I know when calamari is perfectly cooked?

It turns opaque, curls slightly, and feels tender when pressed with a spoon. If it’s rubbery, it’s been overcooked.

17. Can I use store-bought sofrito?

Yes, but homemade sofrito has fresher flavor. If using store-bought, taste it first — some brands are saltier or more garlicky than others.

18. What kind of rice goes best with it?

Plain white rice is traditional, but jasmine or basmati rice works too. The simplicity balances the rich sauce.

19. Is this recipe gluten-free?

Yes, as long as your sazón, adobo, and broth are certified gluten-free. Most major brands are, but always double-check labels.

20. What makes Dominican Calamares Guisados different from Italian calamari?

Italian calamari is usually fried or cooked quickly in wine sauces, while Dominican Calamares Guisados is slow-simmered in a garlicky tomato sauce with sofrito and sazón — a whole different flavor experience.