Spanish Stewed Squid Calamares Estofados Recipes

STEWED SPANISH SQUID

Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad.

Provided by English_Rose

Categories Squid

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Stewed Spanish Squid image

Steps:

Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.
Add the squid and season with salt and freshly ground pepper.
Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.

Nutrition Facts : Calories 1775.7, Fat 10, SaturatedFat 1.8, Cholesterol 528.4, Sodium 192.3, Carbohydrate 58.7, Fiber 0.8, Sugar 15.7, Protein 37.3

Ingredients

2 tablespoons olive oil
4 garlic cloves, crushed
5 sage leaves
2 tomatoes, peeled and roughly chopped
2 lbs squid, cleaned and chopped
salt & freshly ground black pepper
6 cups manzanilla sherry wine

CHURROS FROM SPAIN (AUTHENTIC)

Make and share this Churros from Spain (Authentic) recipe from Food.com.

Provided by Holmes Basque

Categories Breads

Time 40m

Yield 1 30, 4-6 serving(s)

Number Of Ingredients 6

Churros from Spain (Authentic) image

Steps:

We heat water with salt in a large saucepan. When it begins to boil add the flour, previously screened, along with yeast. Stir the mixture intensively with a wooden spoon. Continue cooking over low heat until, by moving the pot, we verify that the mass does not stick to the walls of the container.
Then, add the whole eggs, stirring vigorously until it is all very well blended.
In a hot pan with oil and abundant (the coils are swimming in oil), and using a syringe to churros pastry bag or a heavy fabric and a curled lip, we form the coils directly on the oil. When after a minute they turn around. We let it cook until well browned and crispy to the touch.
We took the fry churros and drain on a colander or strainer.
The available at the source in which we will serve and, once placed, sprinkle with sugar.
We accompany the churros with a cup of hot chocolate or with a little melted chocolate coating over a water bath.

Ingredients

800 g flour
1 teaspoon baking powder
1 liter water
2 teaspoons salt
2 eggs
200 g chocolate, coating

CALAMARES A LA PLANCHA

This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.

Provided by Artichoke gal

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Calamares a La Plancha image

Steps:

Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
Serve squid very hot, drizzled with the parsley-garlic mixture.

Nutrition Facts : Calories 285.5, Fat 21.8, SaturatedFat 3.2, Cholesterol 264.2, Sodium 52, Carbohydrate 3.9, Fiber 0.1, Protein 17.8

Ingredients

1 lb small squid
6 tablespoons extra virgin olive oil, divided
3 tablespoons Italian parsley, finely minced
1 garlic clove, finely minced
salt
fresh ground pepper