Festive Squid and Tomato Curry

Name: Festive Squid and Tomato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) squid rings, cleaned, dried thoroughly, cut into ½-inch rings; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 5 cloves (25 g) garlic cloves, minced; 2 tbsp (12 g) sweet paprika; ¼ tsp (½ g) red chili flakes (optional); ¾ cup (180 ml) dry white wine; 28 oz (800 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; ½ cup (120 ml) fish or vegetable stock; 2 whole bay leaves; 3 sprigs (5 g) fresh thyme sprigs; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, chopped, for garnish; ½ whole (50 g) lemon, juice only (optional)

From the MyKitchenBank Kitchen

A vibrant Portuguese-inspired curry featuring tender squid rings simmered in a rich tomato sauce enriched with white wine, paprika, and garlic. This festive dish balances warmth and acidity with a hint of chili heat, creating a comforting yet elegant seafood curry that's perfect for special occasions.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings

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Ingredients

4 servings

1½ lb (680 g) squid rings, cleaned, dried thoroughly, cut into ½-inch rings
3 tbsp (45 ml) extra-virgin olive oil
1 whole (150 g) medium yellow onion, finely diced
5 cloves (25 g) garlic cloves, minced
2 tbsp (12 g) sweet paprika
¼ tsp (0.5 g) red chili flakes (optional)
¾ cup (180 ml) dry white wine
28 oz (800 g) canned crushed tomatoes
2 tbsp (30 g) tomato paste
½ cup (120 ml) fish or vegetable stock
2 whole bay leaves
3 sprigs (5 g) fresh thyme sprigs
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, chopped, for garnish
½ whole (50 g) lemon, juice only (optional)

Equipment (6)

Heavy-bottomed pot or Dutch oven (4-quart / 3.8 L capacity)
Sharp chef's knife
Cutting board
Wooden spoon or silicone spatula
Measuring spoons and cups
Paper towels

Steps

Before you start

Clean the squid thoroughly under cold water, removing the transparent quill (backbone) from the body sac
Pat squid completely dry with paper towels to ensure proper browning
Have all ingredients prepped and within arm's reach before you begin cooking
Use a heavy-bottomed pot or Dutch oven to distribute heat evenly

1
Sear the squid
- Heat the olive oil in a heavy-bottomed pot over medium-high heat (about 5 minutes until it shimmers).
- Working in two batches to avoid crowding, add the squid rings and sear for 2–3 minutes per batch, stirring occasionally, until they turn opaque and develop light golden edges.
- Transfer to a plate.
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Ready when: Squid rings are opaque and have light golden edges
Tip: Do not overcook at this stage; squid toughens quickly. The searing adds flavor and helps it finish tender in the sauce.
2
Build the aromatic base
- Reduce heat to medium.
- Add the diced onion to the same pot and cook for 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 1 minute until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Keep the heat moderate to prevent garlic from burning, which will create bitterness.
3
Toast the spices
- Stir in the sweet paprika and chili flakes (if using) and cook for 30 seconds, stirring constantly, until the spices become fragrant and coat the onion and garlic.
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Ready when: Spices are fragrant and evenly distributed
Tip: Toasting the paprika blooms its flavor and prevents a raw, dusty taste in the finished dish.
4
Deglaze with wine
- Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Simmer for 3 minutes until the wine reduces by about half and the alcohol aroma has mellowed.
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Ready when: Wine is reduced by half and smells mellow, not sharp
Tip: Scraping the browned bits (fond) adds depth and richness to the sauce.
5
Add tomatoes and stock
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Add the crushed canned tomatoes and fish stock, then drop in the bay leaves and thyme sprigs.
- Stir well to combine.
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Ready when: All ingredients are thoroughly combined
Tip: Cook the tomato paste briefly before adding liquids to concentrate its flavor and prevent lumps.
6
Simmer the curry
- Return the seared squid to the pot, stir to submerge, and bring the sauce to a gentle simmer.
- Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
- The sauce should bubble gently, and the squid should become increasingly tender.
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Ready when: Squid is tender when pierced with a fork, sauce has reduced slightly and coats the back of a spoon
Tip: Gentle simmering prevents the squid from toughening further. If it seems tough after 20 minutes, continue simmering for another 5–10 minutes; some squid is naturally tougher and needs extra time.
7
Season and finish
- Remove the bay leaves and thyme sprigs.
- Taste the curry and season generously with kosher salt and freshly ground black pepper.
- If desired, squeeze in the juice from half a lemon to brighten the flavors.
- Stir well.
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Ready when: Flavors are balanced; the lemon juice (if used) lifts the dish without overpowering
Tip: Add salt gradually and taste as you go; it's easy to over-salt, and the stock already contains some salt.
8
Garnish and serve
- Transfer the curry to a serving bowl or individual shallow bowls.
- Scatter the chopped fresh parsley over the top.
- Serve hot, with crusty bread or over rice if desired.
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Tip: Fresh parsley adds a bright, herbaceous finish that contrasts beautifully with the rich, savory curry.

Good to know

Tips

Squid quality and size affect tenderness: smaller squid (under 1 lb per piece) are naturally more tender. Avoid overcooking in the sear step; the long simmer will complete the cooking.
Paprika is essential to this dish's character. Portuguese cooking relies on it for both flavor and color; don't skip or under-measure it.
If your squid becomes tough during simmering, it may need even longer cooking (up to 45 minutes total). Conversely, very tender squid may cook in under 20 minutes; start checking at 15 minutes.
This curry is traditionally served with crusty bread to soak up the sauce, but it's equally delicious over fluffy white rice or with roasted potatoes.

Make ahead

Prepare the curry up to the end of step 6 (before seasoning). Let cool, transfer to an airtight container, and refrigerate for up to 2 days. To reheat, warm gently over medium-low heat, stirring occasionally, until warmed through (about 10 minutes). Taste and adjust seasoning before serving.

Storage & reheating

Room temperature: Do not leave the finished curry at room temperature for longer than 2 hours. Refrigerator: Store in an airtight container for up to 3 days; reheat gently over medium-low heat until warmed through. Freezer: Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator, then reheat gently.

Substitutions

dry white wine → dry white vermouth or additional fish stock with 1 tbsp white vinegar. If avoiding alcohol, use the stock-and-vinegar combination to maintain acidity and depth; the vinegar replaces the wine's bright notes.
sweet paprika → smoked paprika (use 1½ tbsp for slightly less intensity) or a mix of paprika and 1 tsp ground cumin. Smoked paprika adds deeper, smokier warmth; cumin adds earthiness if you prefer a more traditional curry spice profile.
fish or vegetable stock → vegetable stock or chicken stock. Fish stock is ideal for seafood, but vegetable or chicken stock will work; the curry will be slightly less briny but still delicious.
canned crushed tomatoes → 2 cups fresh tomatoes, peeled and crushed, mixed with 2 tbsp tomato paste. Use ripe, in-season tomatoes if available; they may need an extra 5 minutes of simmering to break down fully.