This Dominican-Style Calamares Guisados (Garlicky Calamari Stew with Lemon & Cilantro) is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. How do I clean squid for this recipe?
Pull the head from the body, remove the clear quill and innards, peel off the purple skin, and cut the body into rings. The tentacles are edible too.
2. How do I prevent squid from becoming rubbery?
Either cook it very quickly (2-3 minutes) or very slowly (45+ minutes). Anything in between makes squid tough and chewy. This slow-stewed recipe ensures tenderness.
3. What makes this Dominican style?
The sofrito base, tomato paste, sazon seasoning, olives, and cilantro give this calamari stew its distinctive Dominican flavor profile.
4. Can I use frozen squid for this stew?
Yes, frozen squid works perfectly and is often more tender than fresh because freezing breaks down the muscle fibers. Thaw completely before cooking.
5. What should I serve calamares guisados with?
White rice is the traditional Dominican pairing. The saucy stew also goes beautifully over tostones, mashed yuca, or with crusty bread for dipping.
6. How long does this squid stew need to simmer?
Simmer for 45 minutes to 1 hour on low heat. The squid becomes tender and the sauce thickens and concentrates its flavors.
7. Can I add other seafood to this stew?
Shrimp, mussels, or chunks of white fish can be added during the last 10 minutes of cooking for a mixed seafood guisado.
8. What type of squid is best for stewing?
Medium-sized whole squid (about 6 inches) are ideal. Very large squid can be tough. Pre-cleaned squid tubes from the seafood counter work great for convenience.
9. Is this recipe spicy?
The base recipe has mild heat. For more spice, add a sliced habanero or scotch bonnet pepper to the stew while it simmers, then remove before serving.
10. Can I make this ahead of time?
Yes, this stew tastes even better the next day as the flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
Watch How to Make This
Dominican-Style Calamares Guisados (Garlicky Calamari Stew with Lemon & Cilantro)
Ingredients
Method
- Prep the calamari: Rinse and drain well. Pat dry to remove moisture. Slice into rings if not pre-cut.
- Melt the sofrito: Heat olive oil in a caldero or deep skillet over medium. Add your frozen sofrito cube and let it melt until fragrant.
- Sauté aromatics: Add onion, bell pepper, and garlic. Cook for 2–3 minutes until softened.
- Add tomatoes & seasoning: Stir in sliced grape tomatoes, tomato paste, sazón packet, adobo, oregano, and black pepper. Cook for 2–3 minutes, letting the tomatoes soften and release their juices.
- Simmer the sauce: Pour in tomato sauce and water (or broth). Stir and bring to a gentle simmer.
- Cook the calamari: Add the calamari, stir, and simmer uncovered over medium-low for 10–12 minutes until tender and fully coated in sauce. Avoid overcooking.
- Finish: Turn off the heat, squeeze in the juice of one lemon, and stir. Garnish with cilantro. Adjust salt to taste.
- Serve hot with white rice, tostones, or yuca al mojo.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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