Calamares al vino tinto, or red wine braised squid, as seen from above served with bread and red prawns
Print

Calamar al Vino Tinto: Red Wine Braised Squid

This braised squid is slowly cooked with red wine and onions, resulting in a tender seafood with a sweet sauce that you'll want to dip your bread into.
Course Appetizers, Main Dish
Cuisine Spanish

Ingredients

Instructions

  • Brown the onions in a few tablespoons of olive oil. Add a little olive oil and some red wine to keep the solids from sticking to the pan.
  • Add in the squid and slightly pan fry it to lightly brown the sides.
  • As they start to lose their liquid, they will shrink down. Add in red wine to cover the squid and stir occasionally to keep it from sticking to the pan.
  • Add more red wine as needed to keep the squid from drying out.
  • Cook until the squid is tender and the oinions and red wine have formed a thick, sweet sauce, and the squid is tender.