Mexican calamari with tomatoes recipe (calamares con tomate)

This recipe, with aim to complete the Mexican seafood section, although sounding italian is actually from Mexico. Originally called squid with tomato, olives and capers, I thinks it is very good; but I leave it up to you seafood lovers to tell me... Squid with tomatoes can be a recipe for a main dish or also a side dish to pick among several prior to a more elaborate meal. Calamari is the italian word for squids, in spanish the word is calamares...

| Yield: 4 servings | Preparation: | Cooking and Baking: | Total time: | | by:

Recipe for Mexican Style Squid Rings in Tomato Sauce

Mexican calamares con tomate


* 2 lb. of squid rings (may be frozen),
* 1 of Large onion,
* 3 garlic
* 1 lb. or 16 oz. of tomato sauce, or 3 big ripe red tomatoes
* 1 chile, chopped
* thyme, oregano, marjoram (1 teaspoon each)
* a pinch of cinnamon
* a bunch fresh cilantro
* pepper, salt,
* one cup green olives stuffed with peppers
* three tablespoons capers


1) Thaw the calamari in a colander, if frozen, for at least 30 minutes at room temperature. Make sure the calamari are as dry as possible.

2) In a skillet fry in oil the squid rings until their color changes. At the last minute season and set aside the calamari.

3) In the same skillet add the onion and garlic finely chopped and fry until translucent. Add the tomatoes, chile, herbs, cinnamon, pepper; cook for 10 minutes and if you chose to use the fresh tomatoes blend everything to a nice and smooth tomato sauce and put back in the skillet. Add the olives. Cook for 10 minutes and for the last five add the calamares.

4) At the very last minute add the capers. Prepare each individual plates; over each serving sprinkle some salt and some chopped cilantro.

a hot pepper

Privacy policy. Click on the chile to go back to main page!