📝 About This Recipe
Transport your senses to the Italian coastline with this tender, slow-simmered calamari stew, reimagined for the modern kitchen. By using the Instant Pot, we achieve the buttery, melt-in-your-mouth texture of squid that usually takes hours in just a fraction of the time. Bathed in a rich, spicy tomato broth infused with briny capers and aromatic fennel, this dish is a masterclass in balancing deep umami flavors with bright, coastal freshness.
🥗 Ingredients
The Seafood
- 2 pounds Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 1/2 cup Fennel Bulb (finely diced, fronds reserved for garnish)
- 4 Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 2 tablespoons Tomato Paste (double concentrated if possible)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 28 ounces Crushed Tomatoes (San Marzano variety recommended)
- 1/2 cup Seafood Stock (or clam juice)
- 2 tablespoons Capers (drained and rinsed)
- 1 teaspoon Dried Oregano
- to taste Kosher Salt and Black Pepper
For Finishing
- 1/4 cup Fresh Parsley (roughly chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the olive oil to the inner pot.
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2
Add the diced onion and fennel. Sauté for 4-5 minutes until the vegetables are softened and translucent, but not browned.
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3
Stir in the sliced garlic and red chili flakes. Cook for 1 minute until the garlic is fragrant.
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4
Add the tomato paste and stir constantly for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot to prevent a 'Burn' warning.
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6
Add the crushed tomatoes, seafood stock, capers, and dried oregano. Stir well to combine.
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7
Gently fold in the cleaned calamari rings and tentacles. Ensure they are mostly submerged in the sauce.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté function. Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 15 minutes.
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10
When the cooking time is up, allow for a 10-minute Natural Pressure Release (NPR) to keep the seafood tender. After 10 minutes, carefully vent any remaining steam.
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11
Open the lid and stir the stew. If the sauce is too thin, you can simmer it on Sauté mode for 3-5 minutes to thicken to your liking.
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12
Taste and season with salt and pepper. Note that capers add saltiness, so taste before adding more.
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13
Stir in the fresh parsley and reserved fennel fronds just before serving.
💡 Chef's Tips
Don't skip the deglazing step with white wine; those brown bits on the bottom are concentrated flavor and essential for a rich sauce. If you are using frozen calamari, ensure it is fully thawed and patted dry with paper towels to avoid watering down the stew. For a more complex flavor, add a few oil-cured black olives or a pinch of saffron threads during the pressure cooking stage. Avoid the 'Quick Release' immediately after cooking; the sudden drop in pressure can toughen the delicate seafood fibers. If you prefer a thicker sauce, you can mash a few canned cannellini beans into the stew at the end for natural thickening.
🍽️ Serving Suggestions
Serve in deep bowls with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled Vermentino or a dry Rosé to cut through the richness of the tomato sauce. Spoon the stew over a bed of buttery polenta or al dente linguine pasta for a heartier meal. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a peppery contrast. Offer extra red chili oil on the side for those who want an extra kick of heat.