Stewed Squid with Red Wine Sauce

Recipe for Stewed Squid with Red Wine Sauce

A rich red wine sauce which combines beautifully with stewed squid

Posted on October 29, 2012 by

This is an extremely easy recipe for stewed squid which sauce gives it an extremely rich flavour. It’s important to choose a red wine of reasonable/good quality since it takes such an important part in the preparation of the dish. We normally use a regional red wine from Alentejo which has a fruity flavour of wild berries, a sweet touch that works beautifully when put together with the flavour and texture of the squid. Instead of placing your squids over a piece of toasted bread like we did you can also serve it with white rice but we feel that the texture of the slightly crunchy bread when balanced with the absorption of the sauce works better than rice that has a tendency not to blend so well with it. If you’d prefer a richer thicker sauce you can remove the squid after they’re cooked and pass the sauce through a blender, if you choose so you can also replace the regular flour with a coffee spoon of corn starch, we personally like the rustic look of it but it’s up to you.

Ingredients Para 4 pessoas

  • 750 gr. of Squid
  • 1 Tomato
  • 1 Onion
  • 2 Cloves of Garlic
  • 350 ml. of Red Wine
  • Sliced Bread
  • Flour
  • Olive Oil
  • Bay Leaf
  • Parsley
  • Salt and Pepper


Cover the bottom of a medium sized pot with olive oil and, after it heats up, add the finely chopped onions and garlic.


After the onion gains some colour add the squid, one bay leaf and a generous portion of chopped parsley letting it cook until the water evaporates. At this point add a table spoon of flour, the minced tomato and the red wine. Season with salt and pepper and let it cook for an extra 20 minutes stirring occasionally.


Serve the quid over a piece of toasted bread and cover it with a generous portion of sauce.

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