Although Turkey is a country that is surrounded by seas on three sides, it has a limited seafood consumption other than fish. Of course, the effect of high prices of seafood is of course an important reason, but also there is something else I can’t name, that make people not be soo keen on seafood. Maybe genes or maybe childhood habits. Fortunately, this has not prevented a seafood-loving segment that consumes seafood at every opportunity.
I have never been one though. But when I come across in a restaurant, I did not refuse. After moving to Spain, I started consuming it more often because it is more common and affordable here.
How to Cook Calamari?
Squid is a seafood that is famous for being hardened and rubbery while cooking. It is said that making squid soft takes great skill. I won’t say it’s a lie, but I can’t say it’s true also. Everything you cook enough is be cooked at one point. If you put the dried beans on the stove and boil for five minutes, they will not be cooked. Each food has a special procedure of cooking. Many people have different methods when it comes to squid. Soaking in milk overnight, soaking in mineral water, marinating with various ingredients, etc. But these are mostly the methods that work and are used for fried squid. Since the coating of the squid is cooked in a very short time, it is necessary to marinate the squid beforehand.
The situation is different for calamari with tomato sauce. Since the squid has a long time to cook, there is no need for marinating beforehand. If we marinate, will it be cooked in a shorter time? Probably yes. But this is not necessary, regardless of the squid, the longer the tomato sauce is cooked, the tastier it will be. This long cooking time becomes even more important in this recipe, which contains calamari and its flavor is blended with squid flavor. For this reason, when you add the squid to the pan without exposing it to any process and cook it over low heat for a long time, it softens really well.
I did not use any spices other than ground pepper and parsley, but if there is any seasoning or fresh herbs you think that goes well with seafood, you can add them.
Enjoy the recipe…
- 500 g calamari rings,
- 1 onion, chopped,
- 1 green pepper, chopped,
- 3 large tomatoes, chopped,
- 1 teaspoon paprika,
- 1 handful of chopped parsley,
- 5-6 tablespoons of olive oil,
- Heat the olive oil in a large pan, add the onion and pepper and stir fry until almost caramalised,
- Add grated garlic and mix,
- Add calamaris and stir fry for almost one min.,
- Add the paprika and mix,
- Peel, finely chop and add tomatoes,
- Add water and salt and mix,
- Cover the lid and simmer in low heat for 1 hour,
- Add the parsley, mix and remove from heat.