Calamari a la Sitgetana

Ingredients

• 500g (1.1 lb) fresh calamari, cleaned and sliced into rings 500g (1.1 lb) fresh calamari, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 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: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the diced red bell pepper and cook for another 2 minutes.
4. 4.
   Stir in the smoked paprika, ground cumin, and dried oregano, and cook for an additional minute to release the flavors.
5. 5.
   Add the diced tomatoes to the skillet and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing it to thicken slightly.
6. 6.
   Gently add the calamari rings to the sauce and cook for 3-4 minutes, or until they become tender and opaque.
7. 7.
   Remove the skillet from heat and garnish with fresh parsley.
8. 8.
   Serve the Calamari a la Sitgetana hot with crusty bread or rice.

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 enhance the smoky flavor of the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste while simmering.

Serving advice

Serve the Calamari a la Sitgetana as a main course, accompanied by a side of crusty bread or steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the calamari rings on a plate and spoon the flavorful sauce over them. Sprinkle some chopped parsley on top for an attractive presentation.