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Spanish Squid with Saffron-Almond-Sherry Sauce


Squid in a Saffron-Almond-Sherry Sauce

Squid in a Saffron-Almond-Sherry Sauce

Holly A. Heyser
This squid recipe has most of the wonders of the Spanish table: Saffron, dry sherry, almonds, garlic and a hint of sherry vinegar. The calamari is flash-cooked to keep it tender, then tossed with this sauce and served either hot or at room temperature. Serve with crusty bread and a chilled white wine. This recipe serves 4 as a starter.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1-2 lb cleaned squid
  • 3 T. olive oil
  • 3 finely chopped garlic cloves
  • 3 bay leaves (optional)
  • 20 chopped almonds
  • A pinch of saffron
  • 1/2 cup dry sherry
  • 1 T. sherry vinegar
  • Salt
  • 2 T. finely chopped parsley


Put a large pot of salty water to a boil. Put the bay leaves in the water.

Meanwhile, slice the squid tubes into thick rings and set aside.

Mix the almonds, a pinch of salt, and the saffron in the bowl of a food processor. Buzz until it combines well. Add the sherry and the sherry vinegar and buzz on high for a minute or two.

When the water is almost boiling, heat the olive oil in a small pot over medium-high heat.

Add the garlic and saute -- do not let it brown. When you see the first piece browning, pour in the sherry-saffron-almond mixture, stir well and turn the heat down to medium. Bring to a boil, then drop the heat again to medium-low. Let this cook for 3-5 minutes.

After the sauce is cooked, add the parsley and stir to combine. Taste to see if it needs more salt.

Once the water is boiling, drop the squid into the boiling water. Remove them after 45 seconds -- no more!

Drain the squid and toss in with the sauce. Turn off the heat, stir to combine and serve at once.

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  6. Spanish Squid with Saffron-Almond-Sherry Sauce - A Recipe for Calamari with Sherry Sauce

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