Calamars amb Suquet: The Taste of the Mediterranean Sea on your Table

Main ingredients:

1 kg fresh squid

4 garlic cloves

200 ml olive oil

Chopped fresh parsley sprigs

Quarter of a lemon

Salt to taste

White pepper to taste

Instructions:

Clean the squid carefully, removing inedible parts. Cut each squid body into rings and the heads into four parts.

In a saucepan, heat the olive oil at medium heat. Season the squid with salt and pepper and add it to the saucepan.

Sauté the squid until it softens and all the liquid evaporates. The browning process is key to bringing out the flavour.

When the squid is well browned and the liquid has evaporated, add the chopped garlic cloves and brown them lightly, without letting them burn.

Remove the pan from the heat and, while still hot, squeeze the quarter of a lemon over the squid.

Sprinkle with chopped fresh parsley for a touch of colour and freshness.

How to Best Enjoy Calamars amb Suquet:

This dish is perfect to enjoy in the winter, especially between November and February, when squid is at its best. Using fresh ingredients is essential to capture the full flavour of the sea, so we advise opting for fresh local squid. Also, cooking on a low heat with no rush keeps the squid tender and juicy, preventing it from becoming rubbery.

Dish Variants:

Although the traditional recipe is simple, some cooks prefer to add a personal touch:

White wine: Adding a splash of dry white wine when frying the squid can further bring out its flavour.

Potatoes: It can be served with boiled potatoes to make this stew a heartier dish.

Peppers: In some areas of the island, red pepper strips are added to give more colour and a sweet taste to the suquet.

This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.

Preparation

• Clean the squid carefully, removing inedible parts. Cut each squid body into rings and the heads into four parts.
• In a saucepan, heat the olive oil at medium heat. Season the squid with salt and pepper and add it to the saucepan.
• Sauté the squid until it softens and all the liquid evaporates. The browning process is key to bringing out the flavour.
• When the squid is well browned and the liquid has evaporated, add the chopped garlic cloves and brown them lightly, without letting them burn.
• Remove the pan from the heat and, while still hot, squeeze the quarter of a lemon over the squid.
• Sprinkle with chopped fresh parsley for a touch of colour and freshness.