Calamari Basquaise

Ingredients

• 500g (1.1 lb) calamari, cleaned and sliced into rings 500g (1.1 lb) calamari, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and cook for another minute.
4. 4.
   Add the sliced bell peppers and cook until they start to soften.
5. 5.
   Add the diced tomatoes, tomato paste, smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld together.
7. 7.
   Meanwhile, in a separate pan, heat a tablespoon of olive oil over high heat.
8. 8.
   Add the calamari rings and cook for 2-3 minutes until they turn opaque and tender.
9. 9.
   Transfer the cooked calamari to the simmering sauce and gently stir to coat them evenly.
10. 10.
    Allow the calamari to simmer in the sauce for an additional 5 minutes.
11. 11.
    Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Calamari — To ensure tender calamari, avoid overcooking as it can become rubbery. Cook it just until it turns opaque and tender.
• Smoked paprika — Choose a high-quality smoked paprika to add a distinct smoky flavor to the dish.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the sauce.
• Serve the Calamari Basquaise with crusty bread to soak up the flavorful sauce.
• If calamari is not available, you can substitute it with shrimp or white fish.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Calamari Basquaise hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to soak up the delicious sauce.

Presentation advice

Present the Calamari Basquaise in a shallow serving dish, allowing the vibrant colors of the dish to shine through. Garnish with a sprinkle of fresh parsley for an added touch of freshness.