Calamares with Chocolate

Try Simon Rimmer's squid dish for a taste of Mexico. Chocolate is the surprise ingredient, adding a silkiness to the sauce.
By Simon Rimmer
Calamares with Chocolate
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6 – 8 squid
  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 25 g blanched flaked almonds
  • a pinch of strands saffron, or half a tsp saffron powder
  • 1 onion, chopped
  • 1 bay leaf
  • 1 tsp dried thyme
  • 250 ml white wine
  • 4 tomatoes, skinned and chopped
  • black pepper
  • 20 g dark chocolate
  • chopped parsley, to garnish


1. Slice the squid sacs into rings, but leave the tentacles whole.

2. In a frying pan heat 1 tbsp oil. Fry the garlic and almonds until golden brown. Transfer the garlic mixture to a mortar. Using a pestle crush the garlic mixture with the saffron into a paste.

3. Heat the remaining oil in a deep lidded frying pan. Fry the onion until softened. Add the squid, bay leaf and thyme.

4. Once the squid turns opaque add the white wine. Cook briskly until reduced by half, then add the tomatoes. Season with salt and freshly ground pepper.

5. Bring to the boil, reduce the heat, cover and simmer for an hour. Mix in the garlic paste and cook for a further 2-3 minutes. Add the chocolate and mix in until melted.

6. Sprinkle with chopped parsley and serve.

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