Spanish tapas are small plates meant for snacking or sharing in late afternoons. Traditional ham and olives were often served with crusty breads, used to top a glass of sherry and keep any pesky bugs from trying to steal a sip. Calamari itself has often found a seat at this table, often in the form of chopitos, a whole fried baby squid, or bocadillos de calamares, fried calamari rings in a small sandwich.
For this recipe, we combine some traditional tapas ingredients - like sherry, calamari, and olive oil - to craft easy and delicious Calamari Tapas. To keep things simple and a little more healthy, they are not fried, but rather cooked quickly in the stovetop skillet.
Like many calamari recipes, the short cook time means it goes from ingredients to enjoyment in under half an hour and with minimal prep. It's perfect for a shared appetizer at your holiday gathering or to snuggle up with your favorite glass of wine and enjoy! Watch the video now and then view and download the full recipe below.
Spanish Calamari Tapas
Prep time: 20 minutes
Cook time: 5 minutes
Ready in: 25 minutes
Serves: 4
Ingredients:
● 1 tbsp. olive oil
● 4 cloves garlic, sliced thin
● 1 lb. The Town Dock Calamari Rings, thawed
● 1 1/2 tsp. smoked paprika
● 2 tbsp. dry sherry
● Kosher salt, to taste
● 1 tbsp. chopped fresh parsley
● 1/4 tsp. crushed red pepper flakes
● 1/2 baguette, sliced 1/2-inch thick and toasted
Preparation:
1. Heat oil in large skillet over medium-high heat. Add garlic and cook, stirring constantly until light golden-brown, about 1 minute.
2. Add calamari rings, paprika and sherry and cook until calamari is fully cooked and sauce reduces, about 2 to 4 minutes. Season with salt, to taste. Stir in parsley, and top with crushed red pepper flakes. Serve with toasted bread.