Calamares en Su Tinta with White Rice

Why You’ll Love This Recipe

• Classic Spanish comfort food: silky, inky sauce with deep ocean savor.
• Tender squid every time thanks to a gentle simmer and smart timing.
• Weeknight-friendly: one pot for the stew, one pot for rice.
• Restaurant-worthy plating that is simple to pull off at home.

Grocery List

• Produce: 1 large onion, 4 garlic cloves, flat-leaf parsley, optional lemon
• Dairy: None
• Pantry: Cleaned squid (seafood counter), squid ink sachets, extra-virgin olive oil, bay leaf, sweet smoked paprika, crushed tomatoes, dry white wine, seafood/fish stock, brandy, long-grain white rice, fine sea salt, black pepper

Full Ingredients

For the Squid and Sauce

• 1.5 lb (680 g) cleaned squid, bodies cut into 1/2-inch (1.3 cm) rings; tentacles left whole
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups / 225 g)
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1 cup (240 g) crushed tomatoes
• 1/2 cup (120 ml) dry white wine (e.g., Albariño, Sauvignon Blanc)
• 1 cup (240 ml) seafood or fish stock (or water)
• 10–12 g squid ink (typically 3–4 sachets), dissolved in 2 tbsp warm water
• 1/2 tsp sugar (optional, to balance acidity)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

To Finish

• 2 tbsp (30 ml) brandy
• 2 tbsp finely chopped flat-leaf parsley
• Lemon wedges for serving (optional)

For the White Rice

• 1 cup (200 g) long-grain white rice
• 1 3/4 cups (415 ml) water
• 1 tsp olive oil
• 1/2 tsp fine sea salt

Step-by-Step Instructions

Step 1: Prep the squid and dissolve the ink

Pat the cleaned squid dry. Slice the bodies into 1/2-inch (1.3 cm) rings and leave tentacles whole. Dissolve the squid ink in 2 tbsp warm water until smooth; set aside. Keeping the squid dry helps it sear lightly and prevents the sauce from getting watery.

Step 2: Build a sweet onion-garlic base

Heat 3 tbsp olive oil in a wide, nonreactive pot (enameled or stainless) over medium heat. Add the diced onion, bay leaf, and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and sweet, 8–10 minutes. Add the minced garlic and cook 1 minute until fragrant.

Step 3: Add tomato and paprika

Stir in the sweet smoked paprika and cook 30 seconds. Add the crushed tomatoes and the optional sugar. Cook over medium heat, stirring occasionally, until thick and jammy, 8–10 minutes. This concentrated sofrito will carry the sauce’s flavor.

Step 4: Deglaze with wine

Pour in the white wine. Scrape up any browned bits and let it bubble for 2 minutes to reduce slightly and mellow the alcohol.

Step 5: Simmer squid gently in its ink

Add the squid, seafood stock, dissolved ink, 3/4 tsp of the salt, black pepper, and optional red pepper flakes. Bring to a gentle simmer around 180–190°F (82–88°C). Do not boil vigorously or the squid can toughen. Partially cover and simmer, stirring occasionally, until the squid is just tender, 20–25 minutes. Taste and add the remaining salt if needed.

Step 6: Cook the rice while the stew simmers

In a small saucepan, bring 1 3/4 cups water, 1 tsp olive oil, and 1/2 tsp salt to a boil. Stir in the rice, reduce heat to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Step 7: Finish with brandy and parsley, then serve

Stir the brandy into the squid and simmer 1–2 minutes to cook off the alcohol. Remove the bay leaf, sprinkle in the chopped parsley, and adjust seasoning. Let the stew rest 2 minutes. To plate, mound fluffy white rice on one side of each plate and ladle the inky squid beside it. Add a lemon wedge if you like a bright finish.

Pro Tips

• Use a nonreactive pot (stainless or enameled) so the ink keeps its glossy black sheen and flavor.
• Keep the heat gentle. A soft simmer preserves tender squid; a hard boil can make it rubbery.
• For an ultra-silky sauce, remove the squid at the end and blend the sauce until smooth, then return the squid to warm through.
• If using frozen squid, thaw overnight in the fridge and pat very dry to avoid diluting the sauce.
• Taste for balance: a pinch of sugar can soften tomato acidity; a squeeze of lemon at the table brightens the dish.

Variations

• Spicy: swap 1/4 tsp hot pimentón or a pinch of cayenne for a gentle heat.
• Sherry twist: replace the white wine with 1/2 cup dry Manzanilla or Fino sherry for a deeper, nutty aroma.
• Cuttlefish version: substitute cuttlefish for squid and extend the simmer to 35–40 minutes until tender.

Storage & Make-Ahead

Stew can be made 1 day ahead; flavors deepen overnight. Cool, cover, and refrigerate up to 3 days. Reheat gently over low heat until just steaming to keep the squid tender. The stew also freezes well up to 2 months; thaw overnight in the refrigerator and reheat gently. Cook rice fresh for best texture; leftover rice keeps 3–4 days refrigerated and reheats with a splash of water.

Nutrition (per serving)

Approximate values: 460 calories; 33 g protein; 49 g carbohydrates; 14 g fat; 2 g fiber; 900 mg sodium.