Last time we cooked kalamarakia, I recommended frying squid quickly in very hot oil so it stays tender. Squid does become rubbery if overcooked rapidly, but this recipe takes the opposite approach: we simmer the squid gently for an extended time. When cooked slowly and steadily, squid will soften again and develop a rich, comforting flavor. This version—kalamarakia krasata—is a classic preparation of squid in a tomato and wine sauce, suited to a moderate flame and patient cooking.
Ingredients
1 pound squid, cleaned and cut into bite-size pieces
1 lb tomatoes, grated, or a 14.5 oz can of diced or crushed tomatoes
2 medium onions, chopped
2 cloves garlic, chopped
1 bunch parsley, chopped (about 1/2 to 1 cup after chopping)
1/3 cup olive oil
1/2 cup white wine
1/4 tsp salt
1/4 tsp pepper
Cooking Directions
Start by heating the olive oil in a wide skillet or Dutch oven over medium heat. Add the chopped onions and garlic first and sweat them gently until the onions are translucent but not browned, about 3–4 minutes. Add the squid pieces and sauté briefly with the onions and garlic for about 3–5 minutes, stirring so the squid cooks evenly.
Pour in the white wine and raise the heat slightly to bring it to a boil. Let the wine reduce and evaporate mostly, which should take roughly 8–10 minutes. During this stage you’ll want to stir occasionally and scrape the bottom of the pan to lift any browned bits (fond). Those bits carry a lot of flavor and will enrich the sauce as it develops.
Once the wine has reduced, add the grated or canned tomatoes, chopped parsley, salt, and pepper. Stir everything together well, making sure to scrape any remaining fond into the sauce. Reduce the heat to low so the mixture simmers gently. Cover the pan partially — leaving a small gap — to allow some steam to escape while keeping the sauce moist.
Let the squid simmer slowly until it becomes tender, about 20–30 minutes. Cooking time can vary depending on the size and freshness of the squid; check for tenderness at the 20-minute mark and continue simmering as needed. Stir occasionally and taste the sauce as it cooks; adjust the seasoning with additional salt and pepper if desired.
When the squid is soft and the flavors have melded, remove from the heat and give the dish a final stir. If you like, add a splash more olive oil or a few extra chopped herbs for brightness right before serving. Serve the kalamarakia krasata hot, spooning the tomato-wine sauce over the squid.
Serving suggestions: this dish pairs beautifully with crusty bread to soak up the sauce, or over plain rice, boiled new potatoes, or al dente pasta. A simple green salad or lightly dressed greens make a pleasant accompaniment. Leftovers keep well in the refrigerator for a day or two and may deepen in flavor after resting; reheat gently over low heat to avoid overcooking.
Tips and variations: if you prefer a slightly richer sauce, stir in a small knob of butter at the end or use a mix of olive oil and a touch of tomato paste when adding the tomatoes. You can add a pinch of red pepper flakes for mild heat, or a few olives for a briny contrast. If you’re avoiding alcohol, replace the white wine with an equal amount of seafood stock or water and a splash of white wine vinegar for acidity.
With moderate heat and patience, this slow-simmered squid becomes tender and flavorful—a comforting, straightforward dish that showcases squid in a warm tomato-and-wine sauce.