Slow Cooker Calamari in White Wine and Garlic Tips, FAQ & printable recipe

Tips for success

To add a touch of brightness to the finished dish, consider adding a squeeze of fresh lemon juice just before serving. The acidity of the lemon cuts through the richness of the broth and highlights the natural sweetness of the squid.

You can also garnish the final plate with a sprinkle of freshly chopped parsley for a pop of color and a fresh, herbal note that complements the herbes de Provence used during the cooking process.

If you prefer a thicker sauce, you can stir in a small amount of cornstarch slurry during the last 15 minutes of cooking. Simply mix one teaspoon of cornstarch with a tablespoon of cold water until smooth, then add it to the slow cooker. This will transform the poaching liquid into a slightly glossy sauce that coats the calamari beautifully, making it an even more indulgent dish for your guests or a special weeknight meal.

Variations

• Spicy Calamari: Add a teaspoon of red pepper flakes during the assembly phase to introduce a gentle heat that cuts through the savory broth. This variation pairs beautifully with a side of crusty bread for dipping.
• Mediterranean Style: Incorporate a handful of pitted Kalamata olives and a tablespoon of capers along with the onions. These additions bring a salty, briny depth that enhances the classic French-inspired herb profile of the original recipe.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Reheat

Gently reheat on the stovetop over low heat, stirring occasionally until warmed through, being careful not to overcook the squid and make it tough.

If you have leftovers, allow them to cool down completely to room temperature for no more than two hours before transferring them to an airtight container. Properly sealed, the calamari can be stored in the refrigerator for up to two days. It is best to keep the squid in its broth to prevent it from drying out, as the liquid helps maintain the moisture and tenderness of the protein during the storage period.

This dish is excellent for preparing in advance. You can assemble all the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When you are ready to serve, simply place the insert into the base and start the cooking cycle. This makes it a stress-free option for hosting, as the active work is completed well before your guests arrive, allowing you to enjoy the evening.

Serving ideas

Serve this dish in shallow bowls to showcase the aromatic broth. It pairs exceptionally well with crusty sourdough bread or a warm baguette, which is perfect for soaking up the garlic and wine-infused sauce.

A side of steamed rice or a light pasta, such as linguine, also makes for a wonderful accompaniment, providing a neutral base that allows the delicate flavors of the calamari and herbs to truly shine in the finished meal.

Consider serving the calamari alongside a crisp green salad tossed in a simple vinaigrette. The freshness of the salad greens provides a pleasant contrast to the warm, savory notes of the slow-cooked squid.

Alternatively, roasted vegetables like asparagus or zucchini can round out the plate, adding texture and color to your presentation. Ensure the dish is served warm, as the flavors are most vibrant when the broth is at its peak temperature.

Frequently asked questions

Recipe card

Slow Cooker Calamari in White Wine and Garlic

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 lb raw squid rings
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp herbes de Provence
• 1/2 cup dry white wine

Instructions

1. Place the raw squid rings into the bottom of the slow cooker vessel. Ensure the rings are distributed evenly to allow for consistent cooking throughout the process.
2. Scatter the sliced onion and minced garlic over the squid. Sprinkle the herbes de Provence evenly over the top of the mixture, then pour the dry white wine over everything.
3. Cover the slow cooker and cook on low for 3 hours. Once the time is up, ensure the calamari has reached an internal temperature of 145°F (63°C) to be fully cooked and tender.

Contains: mollusks, sulfites

Estimated nutrition per serving

Calories

220

Protein

32 g

Carbohydrates

8 g

Fat

6.5 g

Fiber

1 g

Sugar

3 g

Sodium

450 mg

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