The Ultimate Mediterranean Braised Calamari with Olives and Fresh Herbs
If you are looking for a dish that transports your senses directly to a sun-drenched seaside taverna, look no further. This Mediterranean Braised Calamari is a masterclass in balancing bold umami flavors with the bright, refreshing notes of fresh coastal herbs. Unlike rubbery, deep-fried rings, this preparation focuses on a slow-simmering technique that renders the calamari incredibly tender, allowing it to soak up a rich, aromatic tomato and garlic broth.
The Essential Ingredients and Their Roles
- Fresh Calamari Rings & Tentacles: The star of the show. Calamari provides a delicate sweetness and a unique texture that becomes buttery-soft when braised correctly.
- Extra Virgin Olive Oil: High-quality oil acts as the fat base that carries the flavors of the aromatics and creates a luxurious mouthfeel.
- Black and Green Olives: A mix of varieties adds visual contrast and a salty, fermented punch that cuts through the richness of the seafood.
- Fresh Garlic: Minced finely, garlic provides the aromatic backbone and essential savory depth.
- Crushed Tomatoes or Tomato Purée: This forms the base of the “guazzetto” (light broth), adding acidity and natural sweetness.
- Fresh Parsley and Cilantro: Adding a generous handful of finely chopped herbs at the end provides a vibrant burst of freshness.
- Fresh Green Chilies: Sliced thin to provide a subtle heat that stimulates the palate without overpowering the seafood.
Step-by-Step Preparation Guide
- Prep the Seafood: Pat the calamari dry with paper towels. This ensures they sear slightly rather than immediately steaming, locking in the flavor.
- Sauté the Aromatics: In a wide, shallow pan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sliced chilies. Sauté for 1–2 minutes until fragrant.
- Build the Base: Pour in the crushed tomatoes. Bring to a gentle simmer for 5 minutes until the sauce begins to thicken and the flavors meld.
- Simmer the Calamari: Add the calamari rings and both varieties of olives to the pan. Cover and simmer on low heat for about 15–20 minutes.
- The Herb Finish: Once tender, turn off the heat and stir in a mountain of fresh herbs. The residual heat will release their oils without dulling their bright green color.
Pro Tips for Perfection
- Don’t Rush the Simmer: Calamari follows a “quick or slow” rule. For this recipe, the slow simmer ensures the collagen breaks down for a melt-in-your-mouth texture.
- The Bread Rule: This dish produces an incredible sauce. It is almost mandatory to serve it with crusty sourdough to soak up every drop of the herb-infused broth.
Serving Suggestions
To turn this into a full Mediterranean feast, consider pairing it with lemon-zest couscous or a bed of creamy polenta. A chilled glass of Vermentino or a dry Rosé complements the briny and herbal notes perfectly.