Calamari Tomato Stew

 The relationship between me and the Mediterranean diet started 6 month ago and it was a love at first sight. I always liked the Greek, Italian and Spanish food. Not needed to mention the French one also. 

I never believed in diets but rather in cooking yourself at home with good ingredients. This is what I saw as a child, this is what shaped my taste over time. Romania is not in the Mediterranean part but we have a lot of similarities with the Greek cuisine. I have also some Greek roots from 3 generations ago in my family so no wonder that I enjoy so much this type of food.

But I want to tell you something about me. When I moved to Belgium I had no knowledge or skills of cooking. I only new to do basic things like fried eggs or fries. I was a catastrophe. I remember calling my mother in Romania from the supermarket from Belgium asking her how a celery looks like. And yes, I grew up since then... and I discovered a pleasure in cooking what you like and picking the ingredients that brings the pleasure of eating to another level.

This is the Mediterranean diet for me... it is a style rather than a diet. The flavours, the aromas ... unbeatable!

This is a stew and I have to admit I have never been a fan of stews. I could have never categorise them ... between a soup or a main solid dish, or a sauce?. But I had to "grow up" to understand its value.

When I made this one.... it was a WOW moment. I chose to have green lentils as a side dish for them and they matched perfectly together.

Super healthy dish and sooooo delicious.


  • 700g sliced squid
  • 3 cans of peeled tomatoes
  • 1 head of garlic (chopped)
  • 2 medium onions  (chopped)
  • 4 branches of celery ribs (chopped)
  • 1 teaspoon sweet pepper powder
  • 150ml white wine
  • 1 hand of green olives
  • 100ml of olive oil
  • salt
  • pepper
  • lovage (or could be replaced by parsley)

  1. Sprinkle salt and pepper over the squid and stir.
  2. Heat the oil and add the onions, garlic and pepper powder. Fry until they start to brown (~5mins).
  3. Add celery and cook for 10 minutes or until they start to soften.
  4. Add wine, cook for 5 minutes.
  5. Add the squid and stir. Cook for 15 minutes.
  6. Add tomatoes, olives and stir. Continue to cook for 45 minutes.
  7. Fill in a plate with this stew and sprinkle cut lovage over.
Serve with a side dish like green lentils.

Recipe inspired from The Complete Mediterranean Cookbook, page 268.


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