23. May, 2017

Calamari in Parsley sauce

Today I drove to the fish market in the town of Caminha, which is located 2 km from the Atlantic Ocean, on the southern side of the Minho estuary, where this river is met by the smaller and meandering Coura. Here the Minho reaches its widest point (about 2 km) and marks the border between Portugal and Spain ( La Guardia). The highly scenic area, with the wide estuary marked by low-tide sandbars, a pastoral and green rural landscape, and pine forests on the slopes of the granitic mountains is increasingly popular for second homes and as a summer resort. Caminha is, a place of excellence for fish consumption. The fish that is sold at the fish market and served in the restaurants of the village is of great quality and are fished by the local fishermen, it is the " fish of our sea " the locals say proudly.

So today I bought 600g of small Calamari at the fish market, very fresh and not expensive at all. I decided to prepare a calamari dish that is beautifully simple: using fresh calamari, parsley, and garlic. That's it! Anyone can recreate this amazing dish. The flavor is astounding and I’m sure it will definitely impress your dinner guests. 


  • 600 g of small calamari
  • 1 small onion
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil
  • 100 ml white wine
  • Juice of a lemon
  • 2 tablespoon wheat flour
  • 150ml ml of water or fish stock
  • ground black pepper ( to taste)
  • Salt ( to taste)
  • 1/2 cup chopped fresh parsley

1. Thoroughly clean the calamari. Firstly separate the heads from the trunk, discarding eyes and the yellow part that they have under the head. Remove the tips and bags of ink along with the skin and the fins.

2. Rinse with plenty of cold water and dry with a cloth. Then, chop the calamari by cutting the sliced ​​bodies and chopping the tentacles.

3. Place a frying pan on the stove and saute onion, prewashed and choped add the extra virgin olive oil, letting it brown on low heat about 5 minutes.

4. Next, incorporate the calamari together with the wine, saute for another 5 minutes and season to taste with salt and pepper.

5. Meanwhile, peel the garlic cloves and chop the parsley. Crush both ingredients in a mortar and mix with the flour dissolved in a glass of water, also add the lemon juice and mix well.

6. Pour the mortar mixture into the frying pan and mix well with the calamari. Cover and cook for another 10 minutes or until the calamari is tender.

7.Grind a dash of pepper and serve the calamari in warm green sauce accompanied with a fresh salad and cherri tomatoes.