Recipe By MARIA157
Published Mar 21st
Prep 15m Cook 1h 15m Additional - Ready In 1h 30m
Servings 4 servings Calories 445.7

A really delicious and authentic stew of squid in a red wine sauce. This is great served with boiled long-grain rice or French fries. Good for a special occasion.

Recipe Ingredients

  • 2 pounds squid - tentacles and tubes, cleaned and cut into chunks
  • 2 medium onions, finely chopped
  • 2 bay leaves
  • 5 whole cloves
  • 1 (3 inch) cinnamon stick
  • 2 cups dry red wine
  • ⅓ cup olive oil
  • ⅓ cup malt vinegar
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Place the squid and onions into a large saucepan with the cinnamon stick, cloves, and bay leaves. Cover, and simmer over low heat for about 10 minutes. During this time the squid will release its juices. Uncover the pan, and simmer until the juice has mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves.
  2. 2 Stir in the wine, olive oil, malt vinegar and pepper. Cover and cook over low heat for about 1 hour, stirring occasionally. If necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken. Ladle into bowls to serve.

Nutrition Facts

  • Calories 445.7
  • Carbohydrate 11.9 g
  • Fat 20.3 g
  • Fiber 1.9 g
  • Protein 31.7 g
  • Saturated Fat 2.5 g
  • Sodium 17.1 mg
  • Sugar 3.7 g


  1. The sauce was spicy but it was missing something. I added chicken bouillon for better taste. I won't make this again.
  2. The sauce was wonderful -- it was great on rice and I think it would be great on a bunch of different items. The squid was also quite good -- I've never cooked squid myself and I was a little nervous but everything went very well. My only problem is that the smell of squid - Read more ...
  3. MMMMM this was easy and good. It did take more time than the recipe suggested (as noted by others). It took much more than 10 minutes for the juice to reduce (at the point before you add the wine). Still it was just lots of simmering--not much to it. Tangy and tender.
  4. Didn't dare to use cinnamon and cloves and couldn't find malt vinegar. I used instead balsamic vinegar and it was really tasty.
  5. I added a tin of tomatos to make it a bit more sustantial (remember something similiar from long lost Elizabeth Davidson book). Get its a great find as a recipe. I always keep a couple of packs of frozen squid in the freezer. Also goes great with fries!
  6. easy to make i used red and green peppers (to add nutritional value) and i put a pinch of smoked paprika -- which gave it a real seafood-y smell and taste. served with rice - perfect meal!
  7. I believe this recipe is for cuttlefish rather than squid (judging by the "soupies" in the title as well) although it's tasty when made with squid too. It's well worth trying it with cuttlefish if it's available at your local fishmonger's/fish market.
  8. Well I haven't tried this yet but it sounds yummylicious!:) We'll see
  9. Although i found the cooking time needed to reduce the sauce was longer than stated it was WELL WORTH the time it took. It turned out absolutely sublime the sauce was very piquant and flavourful. I threw some chopped cilantro on the top to serve and some creamy mashed potato on the side and it - Read more ...