Calamares Encebollados Recipe

Slice and start

Thinly slice the yellow onions into half-moons. In a wide sauté pan set over medium-low heat, add 4 tbs extra-virgin olive oil and 1 tablespoon butter. When the butter has melted and oil is warm, add the sliced onions, 1 tsp granulated sugar, and 1 tsp fine sea salt; toss to coat.

Slow cook

Reduce heat to low. Cook the onions slowly, stirring every 5–7 minutes so they soften and release moisture but do not burn. This should take approximately 30–40 minutes. If the onions begin to stick or look dry, add up to 60 ml water in 1–2 tbs increments to deglaze.

Deglaze and finish

When the onions are deeply softened and lightly golden (not burnt), increase heat to medium, pour in 60 ml dry white wine to deglaze, scraping up any browned bits, and simmer until most of the wine evaporates (2–3 minutes). Stir in 0.25 tsp freshly ground black pepper and 1 tsp smoked or sweet paprika. Taste and adjust salt. Remove from heat and stir in 1 tablespoon white wine or sherry vinegar. Keep warm or set aside at room temperature; reheat briefly before serving if needed. Garnish with 2 tbs chopped fresh parsley if using.

Prepare squid

Pat the squid tubes and tentacles dry with paper towels. If tubes are large, slice into 2–3 cm rings; leave smaller tubes whole. Make sure excess moisture is removed so flour adheres.

Season and dust

In a shallow bowl, combine 0.5 cups all-purpose flour, 1.5 tsp fine sea salt and 0.5 tsp freshly ground black pepper. Dredge the squid pieces lightly in the flour, shaking off excess so they have a thin, even dusting.

Heat oil

In a deep skillet or small pot, add 500 ml neutral oil and heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle and float to the surface immediately.

Fry squid

Fry the squid in batches to avoid crowding—about 6–8 rings/tentacles per batch—until just golden and crisp, about 45–75 seconds per batch (do not overcook or it becomes rubbery). Use a slotted spoon to transfer to a plate lined with paper towels to drain. Season immediately with a light pinch of salt.

Finish and combine

Transfer the fried squid to a warm serving dish. Spoon the warm onion confit over the fried squid, allowing some of the confit juices to coat the pieces. Drizzle 1 tablespoon extra-virgin olive oil over the top and a light sprinkle of smoked paprika for aroma. Serve immediately with lemon wedges on the side.

Arrange calamari on a shallow platter, spooning a generous portion of the onion confit across the top so the onions mingle with the fried rings. Garnish with chopped parsley if desired and offer lemon wedges and extra vinegar at the table.