How to make squid with romesco

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Romesco is an excellent sauce for fish and in this case for squid, ideal for dipping bread and licking your fingers. Various species of squid are widely used in cuisines as different as Japanese, Italian or Mexican. In their cooking it is important to cook them briefly because their meat hardens with an excess of cooking.


  • 1 kg of squid.
  • 6 peppers for romesco.
  • 4-5 garlic cloves.
  • 4 tomatoes.
  • 2 slices of fried bread.
  • Water (2dl.).
  • Olive oil.
  • Salt.

Steps to follow to make this recipe:

  1. In a clay pot or one of these more modern black ones, fry the peppers with oil, especially that they do not burn, since they would bitter and blacken the sauce.
  2. Once fried, remove the tails and seeds and set aside. The slices of bread are fried in the same oil. Browning them well on both sides.
  3. When the slices of bread are golden brown, they are chopped in the mortar together with the garlic and hazelnuts.
  4. In the casserole where we have fried the peppers and the bread, the squid cut into rings are sautéed. Do not salt them until the end of cooking, as they will harden, remove them from the pan and reserve.
  5. In the same oil, fry the well chopped, peeled and seedless tomatoes, once they are well candied, add the water and the squid and leave it for 15 minutes.
  6. Add the picada. Letting cook for 10 more minutes, rectifying with salt and pepper if necessary.
  7. Present the calamari with romesco with a little profile and bread.


  • You can substitute the water for fish broth.


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