Calamari Stew with Potatoes and Tomatoes

Greek Fast With Fish Published January 12, 2026

Greeks have been braising squid with tomatoes and potatoes for as long as anyone can remember. The squid starts tough, then slowly surrenders to the sauce until it becomes meltingly tender — the opposite of the flash-fried calamari most people know. This is a weeknight pot meal that fills the kitchen with the smell of oregano and wine and requires almost no attention once assembled.

Squid is one of the great fasting ingredients — available everywhere, inexpensive, and rich in protein. On fish days when wine is permitted, the splash of red wine in this stew makes it sing.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 55 minutes

INGREDIENTS

- 800g squid (calamari), cleaned and cut into rings and tentacles
- 500g potatoes, peeled and cut into large chunks
- 1 can (400g) crushed tomatoes
- 100ml extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 100ml red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped
- Crusty bread, for serving

METHOD

1. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 6-7 minutes until soft and translucent.

2. Add the squid rings and tentacles. They will release liquid — cook for 5 minutes, stirring, until the liquid evaporates and the squid begins to color slightly.

3. Add the garlic and tomato paste. Stir for 1 minute. Pour in the red wine and let it bubble for 2 minutes until mostly evaporated.

4. Add the crushed tomatoes, oregano, bay leaf, salt, and pepper. Add enough water to just cover the squid. Bring to a simmer, cover, and cook on low heat for 20 minutes.

5. Add the potato chunks. Add a splash more water if needed to keep everything just submerged. Cover and cook for another 20 minutes until the potatoes are tender and the squid is soft.

6. Remove the bay leaf. Taste for seasoning, scatter with parsley, and serve with bread to soak up the sauce.

NOTES

- The rule with squid: cook it for 2 minutes or 40 minutes. Anything in between and it will be rubbery. This recipe takes the slow route.
- Frozen squid is perfectly acceptable and often more tender than fresh because the freezing process breaks down the muscle fibers.
- Some cooks add a handful of olives or capers in step 4 for a briny accent.
- This stew is even better the next day after the flavors have melded overnight.