Spanish Calamari in Onion Sauce | Calamares Encebollados

Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 3 medium onions (thinly sliced)
• 3 cloves garlic (roughly chopped)
• 3 cleaned tubes of squid
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 2 tomatoes (finely grated)
• 1/2 cup dry white wine (120 ml)
• 1/2 cup vegetable broth (120 ml)
• 1/4 tsp saffron threads (0.17 grams)
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes add in the sliced onion, chopped garlic, and a kiss of salt, mix together, then mix every 2 to 3 minutes so everything evenly sautes

3. 3

   In the meantime, cut two of the tubes of squid into rings that are 1/2 inch (1.25 cm) thick, and cut the other tube of squid into squares that are 1 inch x 1 inch (2.5 x 2.5 cm)

4. 4

   After 15 to 20 minutes and the onions are slightly caramelized add in the squid, mix together, then mix every 1 minute so the squid evenly sautes

5. 5

   After 4 to 5 minutes and the squid is lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer for a few minutes

6. 6

   Once the grated tomatoes have slightly thickened, about 4 minutes, add in the wine, broth, and saffron, turn it up to a high heat and mix together, when it comes to a boil, lower to a low-medium heat and simmer for 5 to 10 minutes or until the squid is tender

7. 7

   Transfer into a serving dish and sprinkle with chopped parsley, enjoy!