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Italian Style Squid Stew (Calamari in Umido)


Difficulty: Medium
Preparation: 30 mins
Cooking: 30 mins
Good for: 2 people

I am sharing this Italian squids recipe. It is a simple and delicious dish..

I never tried this recipe until I arrived here in Italy. I grew up on an island where the seafood is always fresh. I remember in my home country that during the season of squids, it sold in the market at very cheap costs per kilo. We usually cooked it in Filipino style like adobong pusit, grilled, and stuffed. In English called squids, in Italian calamari, in my home country pusit( tagalog) and nokos (bisaya).

This calamari in umido(squid stew) is a second dish to serve here in Italy. In this recipe, I show the traditional way of cooking Italian food using simple ingredients that you can easily find in the kitchen. For those who love fish in all its forms, stewed squid is a perfect preparation to be enjoyed even if you don’t have much time to prepare your lunch or dinner.

So, let’s start.


For calamari

500 grams Squid
1 clove garlic
30 grams extra virgin olive oil
35 grams white wine

For the sauce

400 grams peeled tomatoes
(not tomato sauce)
20 grams extra virgin olive oil
1 clove garlic
Pepper and salt to taste
Parsley to garnish


1. Clean the calamari well, separate the head, remove the skin, wash out all inside the tummy and remove the eyes and tooth.

2. Slice it into the form you wanted and set it aside.

3. Next is preparing first the sauce. Set a pan over medium heat., add the 30 grams olive oil and the garlic. Let the garlic toast with the oil for about 30 seconds, remember do not burn the garlic.

4. Once you smell the garlic fragrance it is ready, pour the tomato sauce, stir if evenly and let it simmer for about 15 minutes. Stirring it sometimes to avoid burning. Please take note, when it looks like drying, you may add 50ml of water. The sauce must be condensed, not watery.

5. Remove the garlic.

6. In another pan, medium heat, pour the remaining olive oil, and add the garlic.

7. Put the sliced squids, stir them well and allow to cook about 2 to 3 minutes until the water evaporates.
Remove the garlic or let it still.

8. Pour the white wines to glaze the squids simmer for less than a minute, do not let it dry.

9. Combine the sautéed squids into the tomatoes sauce, mix it evenly, and allow to cook for about 5 minutes in low heat. Season it with salt and pepper.

10. My squid stew is ready. Garnish it in parsley and voilà!

This second main course dish is so delicious. I love to eat it with polenta or cornmeal. You can eat rice if you prefer.

This stew is gluten and lactose-free meal.


In canned or bottled Peeled tomato you can find it in the supermarket such as Mutti, Delmonte.
Or you can make your own made tomato peeled at home. Click here on how

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