Maltese Calamari

Maltese Calamari


3 people made this

About this recipe: This is a simple and healthy recipe that my mother used to make, and can be easily done at home.

physio Malta Island, Malta

Serves: 4 

  • 4 fresh or frozen calamari
  • 1 large red onion, chopped
  • 2 to 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon mixed herbs
  • salt and pepper to taste
  • 500g passata
  • glass of red wine
  • 1 large potato, diced
  • 1 carrot, chopped
  • 2 tablespoons tomato puree
  • 100g black olives
  • 50g capers
  • 200g tinned or frozen garden peas

Prep:10min  ›  Cook:45min  ›  Extra time:5min  ›  Ready in:1hr 

  1. Clean the calamari, be sure to take out that plastic sort of cartilage in the middle, wash in water and cut into rings of about 1cm width.
  2. In a non-stick pot, heat the olive oil over medium high heat. Add the onion, garlic and herbs and stir. Once the onion turns light brown, stir in the passata and the wine. Add the calarmari, potato, carrot and tomato puree and stir well. Add enough water to just cover the mixture. Simmer covered over medium low heat for 20 to 40 minutes, checking periodically and adding more water or wine if needed. Lastly, add the olives, capers and peas and simmer for 5 to 10 minutes until heated through.


Use tinned calamari if desired. Fresh or frozen calamari should need to simmer for approximately 45 minutes, while tinned calamari needs only 20 minutes.

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