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Dominican-Style Calamares Guisados (Garlicky Calamari Stew with Lemon & Cilantro)

Dominican-Style Calamares Guisados (Garlicky Calamari Stew with Lemon & Cilantro)

Dominican-Style Calamares Guisados is a garlicky calamari stew simmered in a rich tomato sauce with sofrito, sazon, and fresh cilantro. Tender, flavorful, and perfectly balanced with a splash of lemon, it's the ultimate Dominican comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 bag 500 g / 1.1 lb whole calamari, cleaned (rings + tentacles)
  • 2 tablespoons olive oil or neutral oil
  • 1 medium onion finely chopped
  • ½ green bell pepper chopped
  • 6 garlic cloves minced
  • 10 grape tomatoes sliced in half
  • 1 tablespoon tomato paste
  • 1 frozen sofrito cube about 1 tablespoon
  • 1 packet sazón
  • 1 teaspoon adobo seasoning
  • ½ teaspoon oregano Dominican-style ground
  • ¼ teaspoon black pepper
  • 1 cup tomato sauce
  • ½ cup water or seafood broth
  • 1 teaspoon kosher salt or to taste
  • Juice of 1 lime added at the end
  • 1 tablespoon fresh cilantro or culantro chopped

Method
 

  1. Prep the calamari: Rinse and drain well. Pat dry to remove moisture. Slice into rings if not pre-cut.
  2. 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.
  3. Sauté aromatics: Add onion, bell pepper, and garlic. Cook for 2–3 minutes until softened.
  4. 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.
  5. Simmer the sauce: Pour in tomato sauce and water (or broth). Stir and bring to a gentle simmer.
  6. 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.
  7. Finish: Turn off the heat, squeeze in the juice of one lemon, and stir. Garnish with cilantro. Adjust salt to taste.
  8. Serve hot with white rice, tostones, or yuca al mojo.

Notes

Storage & Meal Prep
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.