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.
Nutrition
Notes
Pro Tips:
Buy whole squid and clean it yourself rather than pre-cut rings. The thin membrane and cartilage that suppliers remove actually contain natural gelatin that enriches your stew's body, plus you control the ring thickness for even cooking. Add your cilantro in two stages - half goes in during the last 10 minutes of braising to infuse throughout, then finish with fresh cilantro because the volatile oils that give that bright Dominican flavor dissipate quickly under heat. Don't skip the initial high-heat sear before adding liquid. Those golden-brown bits stuck to your caldero aren't just flavor - they're concentrated proteins that dissolve into the stew, creating the rich base that makes this dish distinctly Dominican rather than just squid in sauce. The stew is perfectly done when you can pierce a thick ring with a fork and it offers no resistance. This usually takes 40-50 minutes of gentle simmering, but older squid needs longer - patience here separates amateur from home chef.
Buy whole squid and clean it yourself rather than pre-cut rings. The thin membrane and cartilage that suppliers remove actually contain natural gelatin that enriches your stew's body, plus you control the ring thickness for even cooking. Add your cilantro in two stages - half goes in during the last 10 minutes of braising to infuse throughout, then finish with fresh cilantro because the volatile oils that give that bright Dominican flavor dissipate quickly under heat. Don't skip the initial high-heat sear before adding liquid. Those golden-brown bits stuck to your caldero aren't just flavor - they're concentrated proteins that dissolve into the stew, creating the rich base that makes this dish distinctly Dominican rather than just squid in sauce. The stew is perfectly done when you can pierce a thick ring with a fork and it offers no resistance. This usually takes 40-50 minutes of gentle simmering, but older squid needs longer - patience here separates amateur from home chef.
