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Calamari and Onions | Great Performances


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Calamari and Onions
by Rob Arango, Director of Client Development for The Plaza Hotel


1.5 lbs of calamari tubes and tentacles, sliced in rings

¼ cup extra-virgin olive oil (preferably Frantoia)

3 sweet onions, cut in ¼” half moons

2-3 skinless plum tomatoes 

Salt and pepper to taste


1) Lay sliced calamari on a rack or paper towel to dry out at room temperature 20-30 minutes.

2) Place large skillet on high heat. Let the pan get screaming hot. Add calamari to DRY pan and sear for about one minute. Remove squid from pan.

3) Lower heat to mid-high. In the same pan (do not wash) add the olive oil. Once shimmering add onions and sauté until soft and pan is deglazed. Add calamari and tomatoes. Lower heat to mid-low and add just enough water to barely cover the squid.

4) Simmer 30-40 minutes or until squid becomes soft and tender again. Don’t let the pan dry out; keep adding just enough water to keep squid slightly submerged.

Add salt and pepper to taste. Serve over pasta or with a side of crispy bread.

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