Squid in tomato sauce

Squid in tomato sauce

Today we are cooking a delicious and hearty dish of squid in tomato sauce on the table. You can add bell peppers and other vegetables to the carrots and onions.
5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Cuisine European
Servings 4 people
Calories 125 kcal


  • 1 knife
  • 1 chopping board
  • 1 grater
  • 1 frying pan


  • 300 g squid
  • 200 g ketchup tomato
  • 1 pc carrot
  • 1 pc onion
  • 2 cloves garlic
  • 2 tbsp vegetable oil
  • ¼ tsp pepper hot, ground
  • 1 pinch salt


  • Prepare everything necessary. Clean the squid and cut it arbitrarily, into rings or straws. Here, the trim of a fairly meaty squid is used, so the pieces are cut large.
    The necessary ingredients for cooking squid in tomato sauce
  • Grate the carrot on a grater, chop the onion into half or quarter rings.
    1 pc onion, 1 pc carrot
    Carrots, onions
  • Fry in a pan with vegetable oil until soft and lightly golden. Pour in ketchup. You can use tomato juice or tomatoes in their own juice.
    2 tbsp vegetable oil, 200 g ketchup
    Adding ketchup to frying onions and carrots
  • Let it simmer for 5 minutes. Lay out the pieces of squid.
    300 g squid
    Adding squid
  • Mix and keep on medium heat for another 5-7 minutes. Add chopped garlic and hot pepper, salt to taste. Here it all depends on the type of tomato component used.
    2 cloves garlic, ¼ tsp pepper, 1 pinch salt
    Adding garlic and hot pepper
  • Mix, remove from the stove and let stand for a couple of minutes for the garlic aroma to unfold better. If you want a thinner sauce, add water to the desired consistency. Squid in tomato sauce is ready. You can offer boiled rice or pasta as a side dish.
    Squid in tomato sauce


Calories: 125kcalCarbohydrates: 16gProtein: 12gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 175mgSodium: 584mgPotassium: 329mgFiber: 0.2gSugar: 11gVitamin A: 323IUVitamin C: 6mgCalcium: 33mgIron: 1mg
Keyword dinner, seafood




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