Slow Cooker Calamari Armoricaine: A Tender Seafood Classic Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sauté the shallots and garlic in a small amount of olive oil before adding them to the slow cooker, though this is optional.

Adding a pinch of fresh herbs like parsley or tarragon right before serving can add a bright, fresh finish that contrasts beautifully with the rich tomato sauce.

If you prefer a thicker sauce, you can remove the lid during the final thirty minutes of cooking. This allows some of the liquid to evaporate, concentrating the flavors of the tomatoes and wine.

Be mindful of the temperature when doing this, and ensure the squid remains sufficiently covered by the sauce to prevent it from drying out.

Variations

• Spicy Calamari: Increase the amount of cayenne pepper to 1/2 teaspoon or add a small amount of red chili flakes to the aromatics layer for a bolder, spicier profile that cuts through the richness of the sauce.
• Mediterranean Style: Add a handful of pitted Kalamata olives and a tablespoon of capers to the slow cooker along with the tomatoes to introduce a salty, briny depth that complements the seafood.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as it significantly degrades the texture of the squid.

Reheat

Reheat gently on the stovetop over low heat until warmed through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the dish can be kept in the refrigerator for up to two days. When reheating, do so gently to avoid overcooking the squid, which can happen very quickly if the heat is too high.

This dish is excellent for making ahead as the flavors often deepen after sitting for a few hours. Prepare the dish as instructed, then allow it to cool completely before refrigerating.

When ready to serve, reheat it slowly on the stovetop over low heat until just warmed through. Do not refreeze the dish once it has been cooked.

Serving ideas

Serve this Calamari Armoricaine over a bed of fluffy, steamed white rice or jasmine rice, which is perfect for absorbing the flavorful tomato and wine sauce. A side of crusty French bread is also an excellent addition, providing a way to mop up any remaining sauce from the plate.

For a balanced presentation, consider serving alongside a simple green salad dressed with a light vinaigrette.

The crispness of fresh greens provides a refreshing contrast to the rich, savory depth of the calamari. Ensure the plates are warmed before serving to keep the dish at the optimal temperature throughout the meal.

Frequently asked questions

Recipe card

Slow Cooker Calamari Armoricaine: A Tender Seafood Classic

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb raw squid rings
• 2 medium shallots, sliced
• 3 cloves garlic, minced
• 1/4 tsp cayenne pepper
• 2 cups crushed tomato sauce with white wine

Instructions

1. Place the cleaned raw squid rings into the bottom of the slow cooker. Evenly distribute the sliced shallots over the squid. Scatter the minced garlic and cayenne pepper over the top of the shallots to ensure even seasoning throughout the cooking process.
2. Pour the crushed tomato sauce combined with white wine over the layered squid and aromatics. Ensure the sauce covers the ingredients sufficiently to allow for gentle simmering. Cover the slow cooker with its lid and set it to the low setting for four hours.
3. Check that the squid has reached an internal temperature of 145°F (63°C). The squid should be opaque and tender to the touch. Serve the finished Calamari Armoricaine immediately over a bed of warm steamed rice for a complete and satisfying meal.

Contains: mollusks, sulfites

Estimated nutrition per serving

Calories

280

Protein

28.5 g

Carbohydrates

12 g

Fat

7.5 g

Fiber

1.5 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.