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Slow Cooked Calamari in Tomatoes and Olives

Yield: 3-4 servings

Prep Time: 30 minutes

Cook Time: 60 minutes


  • 2 packs thawed PanaPesca Calamari Rings & Tentacles
    • Thaw in refrigerator overnight or in tap water for about an hour before cooking
  • 2 medium tomatoes
  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp red pepper flakes
  • 1/2 cup white wine
  • 2 tbsp tomato purée or paste
  • 2 bay leaves
  • 1 tsp fennel seeds, crushed
  • 1/2 cup green olives, pitted
  • Zest of half a lemon


  1. Heat oven to 300°F.
  2. In a pan large enough to boil the tomatoes, bring water to a boil and blanch the tomatoes until the skin starts to burst and peel, roughly 2 minutes. Drain and set aside until cool enough to touch. Peel the skin and discard. Chop the tomatoes and keep the seeds and juice. 
  3. In a cast iron skillet or oven ready dish, drizzle the pan with olive oil and cook the onions over medium heat for about 10 minutes or until soft.
  4. Add the red pepper flakes, garlic and parsley and cook for 1 minute.
  5. Add the wine and simmer until reduced by half.
  6. Add the tomatoes, bay leaf, tomato purée and fennel seeds and bring to a simmer.
  7. Add the calamari, cover and cook in the oven for 45 minutes to 1 hour, removing from the oven after 30 minutes to add the olives and to take the cover off. Cook in the oven for the remaining 15 to 30 minutes.
  8. Remove from the oven and stir in the lemon zest and parsley.
  9. Serve with your favorite dipping bread.

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