Calamares Encebollados: Traditional Spanish Squid Stew 2026

Calamares encebollados is a traditional Spanish squid stew built on one simple idea: let onions melt down slowly until they turn sweet and silky, then braise the squid in that soft base with a splash of white wine. The result is a comforting, deeply savory dish that tastes far richer than its six ingredients suggest.

The squid cooks gently for the better part of an hour, so it turns tender rather than rubbery, and the onions soak up every bit of flavor from the wine and the seafood. Because the stew relies on white wine alone for liquid, it needs a quick glance now and then to make sure nothing dries out.

Serve it as a main course with white rice or boiled potatoes to catch the sauce, and a piece of crusty bread does the job just as well. It is a wonderful everyday dish for two, and it reheats beautifully the next day.

Ingredients for Calamares Encebollados

This recipe makes 2 generous main-course servings.

• 400 g squid
• 1 garlic clove
• 400 g onion
• 35 g olive oil
• Salt
• 200 ml white wine

How to Make Calamares Encebollados Step by Step

1. Clean and cut the squid

Start by preparing 400 g of squid. Wash them thoroughly inside and out and leave the skin on, since it adds extra flavor to the dish. Cut the body into rings and cut the tentacles and fins in half, then pat everything dry with kitchen paper and set aside.

2. Chop the garlic and slice the onion

Finely chop 1 garlic clove and cut 400 g of onion into julienne strips. Keeping the onion slices even helps them soften at the same rate as they poach.

3. Poach the onion slowly

Set a casserole over medium heat with 35 g of olive oil. When the oil is hot, add the garlic and fry it for a few moments, then add the onion and a little salt and mix well. Cook the onion over low heat for 20 minutes with the lid on, stirring occasionally so it does not stick to the bottom.

4. Add the squid

Raise the heat to medium-high and add the squid. Mix it well with the onion, season with salt and cook for 2 minutes.

5. Pour in the white wine

Now add 200 ml of white wine and cook for 2 minutes until the alcohol has completely evaporated.

6. Simmer until tender

Let the squid cook for 40 minutes over medium-low heat with the lid on, checking during that time that the stew does not run out of liquid. If it does, add a little water.

7. Serve

Once the cooking time is up, the calamares encebollados are ready to serve.

Tips for the Best Calamares Encebollados

Poach the onion patiently

The key to this dish is poaching the onion very well over low heat for about 20 minutes so it turns really soft. Rushing this stage leaves the onion with a bite that never quite blends into the sauce.

Watch the liquid level

Only white wine is used to stew the squid, so keep an eye on the casserole during cooking to make sure it does not dry out. If it starts to look dry, simply add a little water.

Choose your squid and sides

You can make this with fresh or frozen squid, or with squid rings. Fresh squid keeps its skin here, which gives the dish extra flavor. For a side, white rice or boiled potatoes go wonderfully with it.

30 Recipes I Keep Coming Back to in My Own Kitchen

Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, well-known dishes from around the globe, and desserts that make everyone at the table happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a truly indulgent Chocolate Mousse Cake recipe. And whenever a fruity, comforting sweet sounds right, this timeless French Tarte Tatin recipe is the one I make.

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Hearty midday meals and snug evening dinners? I'm always pointing people toward this warming Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When I need something more substantial, out comes this oven-baked Greek Pastitsio Pie recipe, homey Potatoes and Squid Stew recipe, or the deeply soothing French Boeuf Bourguignon recipe.

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Even More Recipes the Whole Family Will Enjoy

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on straightforward methods, dependable technique, and serious flavor.

Every recipe gathered here is one I genuinely come back to time and time again—whether it's a fast solo meal or a spread I'm putting together for loved ones.

On the sweet side, the rich, velvety Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together easily. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

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I'm also a big fan of sharing dishes with roots around the world, like the genuine Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

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And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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